Instead of throwing away your potato peels, make a batch of these addictively crunchy, umami-rich snacks. Recipe courtesy of chef Keith Lord of The Wild Thyme Table.
Heat oil in a Dutch oven or a large, wide pot over medium heat until a deep-frying thermometer registers 350°.
Working in batches, fry the skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain the excess oil. Sprinkle with salt and pepper.
Melt butter in a pan over medium-low heat. Add the garlic and cook until aromatic, about 1 minute.
In a large mixing bowl, combine the skins, garlic butter, and fresh parsley and toss to coat. Season with furikake. Serve immediately.