The sampler platter -- a deep-fried staple in American casual-themed eateries.
Deep-fried potato skins originated as a means for casual-themed restaurants to increase their yield on baked potatoes. Potatoes get soggy and lose their ideal texture after holding them warm during a meal service. Instead of discarding the entire potato, the flesh is removed and the remaining skin is deep fried until crisp and served with various toppings as part of an appetizer platter. Although potatoes are typically baked to order at home, you can still bake them for the purpose of using the skins and reserve the flesh for another purpose, such as mashed potatoes.
Instructions
1. Attach a candy thermometer to a 6-inch-deep, heavy-bottomed pan and pour 3 inches of peanut oil in it. Place the pan on medium-high heat.
2. Cut three baked, starchy potatoes in half while still warm. You can cut the potatoes in smaller wedges if desired.
3. Scoop the flesh from the potato wedges with a spoon, leaving 1/4 inch of flesh remaining. Reserve the potato flesh for another purpose.
4. Adjust the heat as needed to maintain an oil temperature of 375 degrees F. Place the potato skins in the oil.
5. Fry the potato skins until crisp, approximately three minutes. Drain the potato skins on a plate lined with paper towels and season them to taste with kosher salt and freshly ground black pepper. Add any finishing ingredients, such as fresh herbs or cheese, to the potato while warm.
Tags: potato skins, another purpose, flesh another, flesh another purpose, potato flesh