Potato skins with paprika turn the peelings every other recipe throws away into a bowl of crisps: long strips straight into hot oil for 5 minutes, drained, then tossed hot with crushed garlic, salt and paprika — the paprika goes on after frying because it burns in oil. Salty, garlicky, and the crunch carries across the kitchen. Serves 2.
Instructions
- 1
Peel the potatoes in long strips — a few potatoes fill a whole bowl.
- 2
Drop the strips into hot oil and fry until golden crisps.
05:00 - 3
Lift them out while still golden and drain on paper.
- 4
Tip into a bowl straight away, crush the garlic over the top, salt them, add the paprika and toss.
Watch the video
Notes from our kitchen
The order matters twice here: the skins are seasoned hot, straight from the oil, so the garlic blooms and the salt sticks — and the paprika waits until after frying because in hot oil it scorches bitter. This is also the zero-waste sidekick of the whole video: the peelings from the other five recipes are exactly what fills this bowl.
Variations
- Spice swaps. The garlic-salt-paprika trio is the base pattern; smoked paprika deepens it, a pinch of chili flakes sharpens it, and grated Parmesan tossed on while hot turns them into a bar snack. Keep any dry spice off the oil and on the finished skins.
- What to serve with it. They behave like chips: a bowl next to drinks, a crunchy topper for soups and creamy dips, or scattered over the golden circles’ sriracha-mayo from the same video. Eat them the day they are fried.
Frequently Asked Questions
Do the skins need washing first?
Yes — this only works with properly scrubbed potatoes, since the peel is the product. Wash before peeling, and peel in long, wide strips so each one fries into a substantial crisp instead of confetti.
Why does the paprika go on after frying?
Paprika burns fast in hot oil and turns acrid — so it waits for the bowl, where the residual heat and clinging oil wake its color and aroma without scorching it. The garlic follows the same logic: crushed raw over the hot skins, not fried.
Can I keep them crisp for later?
They are at their best within the hour. If you must hold them, cool completely and keep airtight at room temperature for a day; a few minutes in a hot dry oven revives most of the crunch. The fridge is where the crunch goes to die.
Related Recipes
Crispy Potato Slice Pancake
Crispy Onion Crackers
Golden Potato Circles
Garlic Parmesan-Crusted Roasted Potatoes with Bacon
Golden Garlic Butter Potatoes
