Did you know that when you peel your potatoes you’re throwing away (or maybe composting) the most nutritious part of the food? Don’t do it! In fact, based on an average 2000 calorie per-day diet, a potato skin provides 45% of your recommended daily allowance (RDA) of vitamin C, 18% of your RDA of potassium and 10% of your vitamin B6! Not only that, it’s fat free!

Here is a healthy, easy recipe that takes advantage of potato skin’s delicious flavor and appealing texture:

Garlic Roasted Potato Skins


3 lbs russet (baking potatoes 6 to 8 medium; preferably organic)
1 head garlic (2 inches in diameter)
4 1/2 tbsps unsalted butter (softened)
1 tsp salt

Preheat oven to 350°F.

Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.

While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.

Increase oven temperature to 425°F.

Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.

Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.