Crispy Potato Peels

Preheat the stove to 180 °C.

Bake the potatoes for 1 hour until cooked. Cool. Cut each potato into 6 wedges. Scrape out the soft inside of the potatoes, leaving the skin intact and a shell about 1/2 cm thick. (The inside can be used for another dish.) Brush both sides of the potato skins with oil. Place in a single layer, hollowed side up, on a roasting rack on a baking sheet. Sprinkle evenly with rosemary, salt and pepper. Bake for 15 minutes, then remove from the heat and turn the shells to the other side. Return to the stove and bake for another 15 min, until crispy brown.

Serve at room temperature alone or with dips.

Cook up to a day ahead, keep in an airtight container.

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