The best part of a potato

Skins

Following on from the Spiced Potato & Carrot Burgers, I was left with the skins from my four potatoes.  For a quick snack, I sprinkled these with chopped onion, sliced small tomatoes, grated cheese, a little olive oil and cayenne pepper, and roasted them in the oven (200C; gas mark 6) for about 15 minutes.

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One thought on “The best part of a potato

  1. Pingback: Gatto di patate – cookingacontinuum

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