FOOD NEWS
Don't Toss Out Leftover Potato Peels — Keep Them For A Steamy Veggie Broth
By Elaina Friedman
Leftover potato skins don't have to go to waste. Instead of throwing those peels away, consider saving them to use in your next batch of vegetable-based broth.
If you're not using your potato skins right after peeling them, store them in a freezer-safe container until you're ready to make a big pot of vegetable broth.
Add the peels to your stock in the last 10 minutes of cooking so they have time to impart their flavor without releasing much starch, which can turn the liquid cloudy and bitter.
To make your own stock, cover veggie scraps with eight cups of cold water and bring it to a boil. Scraps from onions, carrots, celery, woody herbs, and garlic are classic options.
Simmer it for two hours, season to taste, and strain it into a heat-safe container. Let it cool, then refrigerate it for up to three days or freeze it for up to six months.
Repurpose the peels by patting them dry, seasoning them with oil, salt, and pepper, and spreading them on a sheet tray. Bake at 375 degrees F for 10 to 15 minutes or until crispy.