Fried Idaho® Potato Peels | Idaho Potato Commission

Ingredients

• <strong>Idaho® Potato Peel Skins</strong>
• 10 large Idaho® baking potatoes or 7.5 pounds
• 1 tablespoon kosher salt
• 1 tablespoon black cracked pepper
• Oil for frying
• Optional Dipping Sauces
• <strong>Scallion Dipping Sauce: From a recipe by Chef and Food Network star, Paula Dean</strong>
• 16 ounces sour cream
• 1 cup chopped scallions
• 1/4 cup honey
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• <strong>Avocado Dipping Sauce</strong>
• Pinch sugar
• 1 avocado, diced
• 1 tablespoon chopped garlic
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• 2 tablespoons minced green onions
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon Tabasco sauce
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• <strong>Grilled Tomato Aioli: Recipe from Chef and Food Network star Bobby Flay</strong>
• 2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped
• 2 cups homemade or good quality mayonnaise
• 3 cloves garlic, coarsely chopped
• 2 tablespoons fresh lime juice
• Pinch of cayenne pepper
• Salt