Fried Potato Peels Recipes

Steps:

• Fill a large Dutch oven with 4 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets or plates with paper towels.
• Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl.
• Put the chives, cilantro, parsley, vinegar, lime juice and paprika in a blender and pulse until combined. Season with salt and pepper and slowly add 1 cup oil while blending at high speed. Add 1 tablespoon water and blend until combined.
• Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.
• Add half of the potato peels and fry, gently turning halfway with a spider or slotted spoon, until golden brown, 2 minutes 30 seconds. Transfer to the second prepared baking sheet and season with salt. Bring the oil temperature back to 350 degrees F, then fry the remaining potato peels.
• Heat the remaining 1 tablespoon oil in a small nonstick skillet over high heat. Add the egg and fry until the edges get nice and crispy and the yolk is just set and still runny, 1 minute 30 seconds.
• To serve, drizzle 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce on a platter then scatter the peels on top so they resemble a bird's nest. Drizzle with 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce (see Cook's Note). Top with the pickled jalapeños, fried egg and Cotija.

Steps:

• Heat oven to 450°. Place peels on a lightly oiled baking sheet; brush the peels with the butter.
• Bake until peels are golden and very crisp, about 20 minutes. Drain on paper towels.