F2: Seasoned Potato Skins

Welcome again to Friday's Feast. Today I'll be talking about what to do with those pesky potato skins. If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast— be sure to leave a comment and include the URL to your post so I and others can know of your contribution.

Participants in this weeks Feast are as follows:

• Michelle @ It's a dog's life
  A great meatless potato recipe that puts the Food Network to shame.
• Mama Badger @ out of the boondocks and into the burbs…
  Don't know what Salt Potatoes are… read on.
• m²I @ Ca-Joh
  A recipe of mine that requires you to peel some potatoes.

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With inspirations from Mrs. Mackinac…

I saw my wife do this once while making mashed potatoes. I think it makes a great appetizer that people can eat while waiting for the main dish to arrive.

Seasoned Potato Skins:

1 Iron Skillet

Skins from however many potatoes you are peeling at the time

1-2T Peanut Oil

Seasoned Salt

1. Heat up the iron skillet over medium heat.
2. Peal your potato into the iron skillet.
3. Add some peanut oil over the top.
4. Stir the oil into the skins
5. Continue to slice or dice your potato according to whatever recipe you are using.
6. Repeat steps 2-5 with however many potatoes you are using.
7. When finished, add the seasoning.
   If you do not want to use seasoned salt, you can use any other seasoning such as bay seasoning if you like.
8. Remove skins from pan and serve over a paper towel in a shallow bowl.
9. Enjoy.

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Next weeks topic is Spicy-Hot! Let's turn up the heat shall we… it doesn't even have to be a recipe. Have you ever had something that was too hot, or are you one of those people who say to others "that's not hot at all". Or, why is it that people like eating spicy foods in the summer (are they crazy!).So… if you have anything that relates to this topic, be sure to leave a comment and include the URL so I can include you in next weeks feast. Even if you have already posted on this topic in the past— your links are always welcome.

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