Oven Fried Potato Peelings
|Scrubbed baking potatoes||9|
|Chopped rosemary||3⁄4 Teaspoon|
|Unsalted butter||6 Tablespoon, melted|
|Black pepper||To Taste|
|Garlic||2 Clove (10 gm), minced|
|Plain yogurt||1 Cup (16 tbs) (Drained)|
|Chopped rosemary||1⁄2 Teaspoon|
Bake potatoes at 400 degrees 50 to 60 minutes, until done.
Cut in half and scoop out most of potatoes (reserve for another use).
Cut skins in strips 1/2 inch wide.
Combine butter, garlic, rosemary and pepper.
Dip inside of strips in butter mixture and arrange skin side down in single layer on baking sheet.
Refrigerate if desired.
Return to room temperature before baking.
Bake peelings at 450 degrees until they are browned, 15 to 20 minutes; turn and bake another 10 or 15 minutes until they are crisp.
Transfer to absorbent paper towels and drain.
For the sauce, mix the yogurt with the rosemary.
Serve the warm potato skin strips with yogurt sauce for dipping.
NOTE TO COOK: Prepare potatoes as much as a day ahead except for baking.
Prepare sauce a day or two ahead.
Carry sauce to party in serving dish tightly wrapped with plastic or in container with tight fitting lid.
Carry potatoes to party on baking sheets wrapped in foil and bake as directed.