Matt Stone's salt and vinegar potato skins
There’s no better way to use up potato peel than to make your own homemade chips. Crisp and crunchy, leftover potato skins never tasted so good.
2 as a snack
Note: + 30 mins soaking time
- 30g salt
- 300g fresh potato skins (from about 6 potatoes)
- Vegetable oil, to deep-fry
- Sea salt flakes, to serve
- Malt vinegar or white vinegar, to serve
- Mayonnaise, to serve
- Sweet chilli sauce, to serve
Combine the salt and 4 cups (1L) water in a large bowl, stirring until the salt dissolves. Add the potato skins and set aside for 30 mins to soak. Drain well.
Arrange the potato skins over a baking tray lined with paper towel. Cover with paper towel and gently press to absorb any excess water.
Add enough oil to a medium saucepan to come 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the potato skins, in 2 batches, for 3-4 mins or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with sea salt and lightly drizzle with vinegar. Serve immediately with mayonnaise and sweet chilli sauce.