Potato Peel Nachos with Chorizo & Spicy Cheese Sauce
This recipe diverts potato peels from the green bin and transforms them into a delicious appetizer. While you can eat these spicy, cheesy nachos with your hands, they can get messy, so some people might prefer using a fork.
CRISPY POTATO PEELS 4 lbs (1.81 kg) large russet potatoes, about 5, scrubbed 3 cups (750 mL) canola oil for deep-frying Salt to taste
1 tbsp (15 mL) unsalted butter 1 tbsp (15 mL) all-purpose flour 3/4 cup (175 mL) whole milk, kept hot over low heat 3 oz (85 g) grated old cheddar 1 tsp (5 mL) hot sauce 2 tsp (10 mL) oil from deep-frying potatoes 1 link fresh Mexican-style chorizo, about 4 oz (115 g), meat removed from casing 1/4 cup (60 mL) diced white onion Cilantro leaves to garnish
1. For the crispy potato peels, peel potatoes with a Y-peeler using a firm hand going from middle to ends directly into a bowl of cold
water. (Store peeled potatoes in cold water to cover in fridge for intended use, up to 1 day.) Rinse potato peels in several changes of cold water, drain and dry on a clean kitchen towel.
2. Heat oil in a large, heavybottom pot to 350°F (177°C).
3. Blot excess moisture from potato peels with paper towel. Fry peels in three batches, stirring occasionally, until brown and crisp, 3 to 4 minutes. Transfer with a spider or slotted spoon to a baking sheet lined with paper towel. Season with salt. (To save leftover oil for using to fry potatoes again, cool, fine-strain and transfer it to an airtight container. Store it in
a cool, dark place up to 1 month or freeze up to 6 months.)
4. For the spicy cheese sauce, melt butter in a small saucepan over medium heat. Add flour. Whisk 1 minute. Gradually whisk in hot milk. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook, whisking often, until thickened, about 3 minutes. Reduce heat to low. Gradually whisk in cheese until melted. Stir in hot sauce. Season with salt, if necessary. Remove from heat.
5. Heat oil in a small, nonstick frying pan over medium-high heat. Add chorizo. Cook, breaking up with a wooden spoon, until browned and cooked through,
about 2 minutes. Remove from heat. Reduce heat to low and reheat cheese sauce until hot.
6. Place crispy potato peels on a warmed serving dish. Drizzle generously with cheese sauce. Transfer extra sauce to a warmed ramekin. Sprinkle with chorizo, onion and cilantro. Serve immediately with extra sauce on side.
Serves 4
WHAT TO SERVE Muskoka Mad Tom IPA LCBO 288837, 473 mL, $3.85
With so many big flavours here, you need a beer to match—a zesty, forthright IPA full of floral, citrussy and pine-resin hop notes.