Potato Skin Curls with Fresh Herbs

Potato Skin Curls with Fresh Herbs
Photo by John Kernick


  • 3 cups canola oil
  • 5 lb. medium Yukon Gold potatoes, washed and dried well
  • 1-¾ cups coarsely chopped mixed fresh herbs, such as rosemary, parsley, cilantro, oregano, marjoram, and summer savory
  • Kosher salt and freshly ground black pepper

In a 4-quart saucepan, combine the oil and 3/4 cup of the herbs. Warm over low heat until the herbs begin to sizzle, 3 to 5 minutes. Fry for 2 to 3 minutes more, then remove the pan from the heat and let the oil cool completely. Heat the oven to 200°F. Using a paring knife, peel the potato sk...

View full recipe at Fine Cooking


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