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Potato peel crisps with wilty herb aioli

Next time you’re peeling potatoes*, chuck the washed peels in a bowl of water with a good splash of a light-coloured vinegar, then forget about ‘em in the fridge overnight.
The vinegar not only infuses into the flavour of the final product, but also helps to dry out the skins, while the fridge time helps to make them starchier, so that no matter the type of potato, it’ll behave like a chipper.


  • Potato peels (from however many potatoes you’ve peeled) rinsed and soaking
  • 1 tbsp lighter coloured vinegar such as white wine or apple cider
  • Good pinch of salt flakes
  • Olive oil

Herbed Kewpie

  • 1-2 tbsp of any old soft herbs parsley, dill, mint, coriander, chives
  • cup Kewpie mayo
  • 1 small garlic clove


  • Peel potatoes and put the skins aside in just enough water to cover, adding vinegar for extra tang. Leave in the fridge overnight if possible.
  • Preheat oven to 200℃ (180℃ fan).
  • Dry skins in a salad spinner or squash between a clean tea towel to dry.
  • Line a baking tray with baking paper, add skins to a bowl with 1 tablespoon of olive oil per heaped handful of skins, with a good pinch of salt, mix together.
  • Leave space between the peels so they can crispen up. Toss halfway through cooking. Cook for 15-20 minutes.
  • For the herby dipping sauce, pick your herb leaves and place in a strainer. Pour over hot boiling water through a metal sieve over the sink to gently blanch them. In a small food processor, combine herbs, kewpie and garlic. Blitz and transfer to a dipping bowl.
  • Serve together with potato skin crisps and a smug feeling of zero-waste satisfaction.


* Even if you’re not usually a pre-peeler for mashing or bobbing about in soups, this might just tip you over.

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