Potato Peel Poutine – A No Waste Potato Peel Recipe!
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Jump to RecipePotato Peel Poutine is a great no-waste recipe for turn leftover potato peels into crispy fries smothered in cheese & gravy!
Wondering what to do with leftover potato peels? This is the recipe for you!
First of all – Happy Canada Day to our northern family & friends! And second of all, for all our northern family & friends reading this… I just want to acknowledge and sincerely apologize that this is not a REAL “authentic” poutine because there are no cheese curds. I know better. But hey, we haven’t been to Canada in a while and can’t get good curds around here. I’ll make it right when I can get the St. Albert curd again.
This potato peel poutine is the tastiest recipe for leftover potato peels. Fry ’em up, top them with cheese, and pour on the gravy.
Aside from being an eco-friendly recipe by not wasting the peels, this is one real treat. Use cheese curds if you can find them, and shredded mozzarella if you can’t. And you can use any gravy but I’d highly recommend this St. Hubert poutine gravy which is made for occasions such as this!
This Poutine Potato Peels Is:
- Dirty
- Well Seasoned
- Crisp
- Savory
- Decadent
- A Great No-Waste Recipe
- Not at all authentic, again I apologize Canada!, but it is SO good
What’s In This Poutine with Potato Peels Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Potato Peels: from thoroughly washed potatoes
- Poutine Gravy: I’d recommend this St. Hubert poutine gravy – St. Hubert is a chicken chain restaurant in Canada, and it is VERY yummy! We brought a few packs of this gravy back with us which we’ve kept in the cupboards for a rainy day until we can visit again.
- Cheese: Use cheese curds if ya got ’em! The squeakier the better! If you can’t find cheese curds where you live, there are alternatives. I used mozzarella on mine.
- Extra virgin olive oil
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Montreal Steak Spice: Our favorite spice blend, probably the one we use most in our home! Montreal Steak Spice is a blend of garlic, pepper, salt, oregano, crushed pepper flakes, and a little dill for an amazing flavor. With a half-Canadian household, you better believe we put this spice on everything!
- Sea Salt
Eat Potato Peels for a No-Waste Recipe!
I’m all about saving, reusing, or re-purposing as much as I can in my kitchen. This poutine with potato peels is the perfect way to re-purpose something you may be tempted to throw out. Instead of tossing the peels in the compost or garbage, you can re-purpose them into a delicious and flavorful snack. I’m all about saving anything I can from my kitchen, and this poutine is a great way to avoid letting leftovers go to waste!
And here’s a picture of me at the St. Albert cheese curd factory wearing a poutine shirt!
How Do I Make Poutine with Potato Peels?
Step One: Fry the Potato Peels
Air Fryer Directions
- Preheat the Air Fryer. In a large bowl, toss the potato peels, olive oil, garlic powder, and steak spice. Add them to the preheated air fryer basket and bake on 400 degrees for 10 minutes, shaking halfway.
- Test for doneness: make sure the peels are crispy on the outside and cooked all the way through. If they aren’t, add an additional 3 minutes on the air fryer.
Stove Top Directions
- Heat a cast iron skillet over medium heat. In a large bowl, toss the potato peels, olive oil, garlic powder, and steak spice. Add them to the skillet and fry for 15 minutes, stirring occasionally.
- Test for doneness: make sure the peels are crispy on the outside and cooked all the way through. If they aren’t, add an additional 5 minutes of cooking time and test again.
Oven Directions
- Line a sheetpan with parchment paper, preheat the oven to 425 degrees. In a large bowl, toss the potato peels, olive oil, garlic powder, and steak spice. Add them to the sheet pan and bake for 25 minutes, flipping halfway.
- Test for doneness: make sure the peels are crispy on the outside and cooked all the way through. If they aren’t, add an additional 5 minutes of cooking time and test again.
Step 2: Add the Toppings
Add the cooked peels to a plate. Top with cheese and gravy (and a little parsley if you’re fancy)… and enjoy!
Notes: I used my air fryer for the potato peels in the picture… they were absolutely perfect!
Other Easy Potato Recipes You’ll Love!
Spring Vegetable Dumpling Soup (Vegan, Dairy Free)
Easy Coq Au Vin Recipe (Gluten Free, Dairy Free)
Romertopf Clay Pot Chicken and Vegetables Recipe (Paleo, Whole30, Gluten Free)
Instant Pot Aloo Matar: Potato & Pea Curry Recipe (Vegan, Gluten Free)
Instant Pot Potato Chowder (Vegan, Gluten Free)
Get the Same Ingredients I Use For Poutine with Potato Peels!
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Potato Peel Poutine
Ingredients
- 2 cups potato peels from roughly 6 potatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Montreal Steak Spice
Instructions
Air Fryer Directions
- Preheat the Air Fryer. In a large bowl, toss the potato peels, olive oil, garlic powder, and steak spice. Add them to the preheated air fryer basket and bake on 400 degrees for 10 minutes, shaking halfway.
- Test for doneness: make sure the peels are crispy on the outside and cooked all the way through. If they aren’t, add an additional 3 minutes on the air fryer.
Stove Top Directions
- Heat a cast iron skillet over medium heat. In a large bowl, toss the potato peels, olive oil, garlic powder, and steak spice. Add them to the skillet and fry for 15 minutes, stirring occasionally.
- Test for doneness: make sure the peels are crispy on the outside and cooked all the way through. If they aren’t, add an additional 5 minutes of cooking time and test again.
Oven Directions
- Line a sheetpan with parchment paper, preheat the oven to 425 degrees. In a large bowl, toss the potato peels, olive oil, garlic powder, and steak spice. Add them to the sheet pan and bake for 25 minutes, flipping halfway.
- Test for doneness: make sure the peels are crispy on the outside and cooked all the way through. If they aren’t, add an additional 5 minutes of cooking time and test again.
Step 2: Add the Toppings
- Add the cooked peels to a plate. Top with cheese and gravy (and a little parsley if you’re fancy)… and enjoy!
Notes
Nutrition
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