Crispy Potato Skins from the Airfryer

⏱ 36 min · 🍽️ 4 Servings · 🧂 6 Ingredients

Ingredients

  • 1 kg firm potatoes (unsprayed, only the skins are used)
  • 1 tbsp rapeseed oil
  • 1 tsp salt
  • 1 tsp sweet paprika
  • pepper to taste
  • 200 g herb quark

Instructions

  1. Use only firm, clean potatoes. Cut away green patches and sprouts generously, as they contain solanine, which does not belong on the plate.
  2. Scrub the potatoes thoroughly under running water and peel them thickly enough for a thin layer of flesh to stay on every piece of skin. That is what makes the skin crisp in the basket.
  3. Rinse the skins briefly once more and pat them very dry. Wet skins steam in the basket instead of turning crisp.
  4. Mix the skins with the rapeseed oil, the salt, the sweet paprika and the pepper until all of them are thinly coated.
  5. Preheat the airfryer to 180 °C. Potato products are never cooked hotter than 180 °C, so that they turn golden rather than dark.
  6. Put the skins into the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.
  7. Pull out the basket and shake it vigorously so that the skins rearrange themselves. Carry on cooking at 180 °C until they are crisp and golden rather than dark.
  8. Serve the hot skins straight away with the herb quark.
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Crispy Potato Skins from the Airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandsnackheissluftfritteusevegetarisch

Crispy Potato Skins from the Airfryer

A thrifty German recipe that fits into any kitchen across the country: the thickly pared skins of firm potatoes turn into crisp nibbles. The skins go golden, taste of paprika and salt and crackle as you bite into them, while the herb quark holds out coolly against them. In the basket a handful of skins becomes a snack in a good ten minutes, one the large oven would not be worth heating for — but only one layer ever fits in.

⏱

Cook time

36 min

🍽️

Servings

4

🧂

Ingredients

6

View Original ↗

Nutrition

per serving

110 kcal

Calories

6 g

Protein

5 g

Fat

9 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.10 · ~€0.55/serving
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Kitchen Tools

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Instructions

  1. 1

    Use only firm, clean potatoes. Cut away green patches and sprouts generously, as they contain solanine, which does not belong on the plate.

  2. 2

    Scrub the potatoes thoroughly under running water and peel them thickly enough for a thin layer of flesh to stay on every piece of skin. That is what makes the skin crisp in the basket.

  3. 3

    Rinse the skins briefly once more and pat them very dry. Wet skins steam in the basket instead of turning crisp.

  4. 4

    Mix the skins with the rapeseed oil, the salt, the sweet paprika and the pepper until all of them are thinly coated.

  5. 5

    Preheat the airfryer to 180 °C. Potato products are never cooked hotter than 180 °C, so that they turn golden rather than dark.

  6. 6

    Put the skins into the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

  7. 7

    Pull out the basket and shake it vigorously so that the skins rearrange themselves. Carry on cooking at 180 °C until they are crisp and golden rather than dark.

  8. 8

    Serve the hot skins straight away with the herb quark.

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