Thursday, 18 February 2016
We don't normally peel potatoes. The skin is the most nutritious part. However, on the few occasions when we do peel our spuds, we use the skins to make crisps. We dry them out on a tee towel, put them on a baking tray with a tiny bit of oil, sprinkle over curry powder and then bake in the oven for about 15-20 minutes. Eat them as soon as possible after they come out of the oven, whilst they remain crisp. The above photo was taken earlier this month. I had a bowl of crisps before Sunday dinner.