NDT- Cooking with Cash-Wa

FARGO, N.D. (Valley News Live) - This recipe utilizes the peelings from potatoes used for mashed potatoes. You can use any type of potato, but I prefer to use the Yukon golds for their rich and sweet flavor. Make sure to stir and rotate the pan often for even browning. The goal here is to get a golden crispy skin using moderate heat over time. Perfect for munching on the weekend prior to the big meal.

Ingredients - 3 lbs Yukon gold potatoes

3 tablespoons olive oil salt and pepper

1 T fresh chives, cut into 1″ pieces

1 T fresh tarragon, leaves only

1 tablespoon fresh dill

½ cup fresh parsley, leaves only

1 clove fresh garlic, smashed

1 cup heavy mayonnaise

1 cup sour cream

1 T fresh lemon juice

1 tsp anchovy paste (optional)

salt and pepper

1-2 lbs. assorted cut veggies (try jicama cut into sticks, baby cucumbers)

Preparation - Preheat oven to 300° F Line a couple of baking sheets with parchment paper. Using a small paring knife, peel the potatoes about 1/8″ thick by 2-3″ long. Coat the skins with the olive oil and season with salt and pepper. Lay out on the prepared baking sheet and roast in the oven stirring and rotating the pan about every 20 minutes until golden brown and crispy. Meanwhile, add the chives, tarragon, dill, parsley, smashed garlic, mayonnaise, sour cream, lemon juice, and anchovy paste if using in a blender. Blend until just smooth. Reserve cold and serve with the skins and veggies when ready.