Roasted Potato Ends

22 04 2014

There’s not much I let go to waste around my kitchen! While making twice-baked potatoes for my family’s Easter dinner, we roasted up the ends of the cooked potatoes that otherwise would have been discarded. They made for a tasty snack, and I saved on waste…a perfect idea to share on Earth Day!

Roasted Potato Ends

Roasted Potato Ends

The following is compliments of This Girl’s Gotta Eat:

  • Trimmed ends of cooked potatoes
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • Garlic powder

Toss the ends of cooked potatoes (see twice-baked potatoes) with olive oil, enough to coat the ends evenly. Season with salt, pepper and garlic powder to taste and toss well.

Bake at 425 degrees on a baking sheet until the ends start to crisp up, 10-15 minutes. If you wanted to do this with raw potato ends up could, they would just take longer to roast.

You could also top these with shredded cheese before baking too, almost like a mini potato skin!

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