A crispy and delicious option to potato chips, perfect as a starter or aperitif, not to point out how good it is as an anti-waste dish.
Doses depend upon the quantity of potatoes you have actually peeled, Cooking time approx. 10 minutes
. Potato skins, a lot . Pecorino Romano grated, 2 tablespoon . Dried Thyme, to taste . 3-4 tablespoons of durum wheat semolina flour . Peanut Oil, about 5 tablespoons .
Salt, a pinch .
Technique
Wash the potato skins and dry them completely.
Cover them in durum semolina’s flour.
Heat the oil in a fry pan, as quickly as it bubbles, include the potato skins and fry them up until golden brown.
Eliminate the potato skins from the fry pan, position them on a plate lined with absorbent kitchen area paper, instantly include the grated pecorino cheese so that it sticks well to the potato skins, spray with dried thyme, a pinch of salt and serve hot.
(12 votes, average: 4.75 out of 5)
Filling …
