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Repeeled Potatoes

List of Ingredients




Servings: 4

12 peeled Idaho potatoes (save peels)
1 Tbsp sweet butter
2 each onions
1 cup all-purpose flour
2 Tbsp cajun spice (as purchased)
4 Tbsp chopped chives
oil for frying

Place peeled potatoes in a sauce pan with cold water and bring to a simmer. Add a pinch or two of salt and cook until tender. Strain out water and cool potatoes on a plate in the refrigerator.

Heat oil for frying (350 degrees Fahrenheit). Thinly slice onion and toss in all-purpose flour. Fry until golden brown and crispy. Remove and let drain on paper towels. Fry potato peels until crispy and transfer to a pan lined with paper towels.

In a food processor coarse chop crisp onion and crispy peels. Place in a bowl and toss with cajun spice. This can be done days in advance.

When ready to serve, heat potatoes in lightly salted water. Melt butter in a saute pan. Add potatoes to saute pan and coat well with butter. One by one, coat the potatoes with the crust. Garnish with chives. Serve immediately.

Recipe compliments of David Burke, Smith & Wollensky, New York, NY.


Recipe