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Let’s face it, a man who cooks is sexy, right? Especially one who cooks in a sexy man shirt! 😉 So why am I writing a post about these sexy men cooking? Because this is my dad and brother-in-law, and my family will stop at nothing to help my food blog become popular! 🙂 God Bless-m.

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The ol’ switcharoo!

The Christmas holiday is soon upon us and in my family that means six people in a rented house in South Florida for two weeks. Which may sound all goodness and light in theory, but in practice can be quite a challenge for three couples who are used to doing what they want, when they want and how they want to do it. Honestly I think we do pretty well—maybe even better than most—at blending habits, schedules, sleep times, tv/radio preferences, “right” ways of doing things as well as competing hot flashes. Booze helps, too! 🙂


Now this is NOT the place to be if you require privacy or alone time or in my case uninterrupted time to write—unless like me and Double Portions (DP) you opt for the “working vacation” which means you get to work virtually while sitting by the pool all day as long as you agree to watch my four-legged niece Pippa (the most adorable King Charles Cavalier Spaniel ever) while everyone else takes off for the beach for a few wonderfully quiet hours. I can tell I have your full heartfelt sympathy at my predicament. You’re so right: My life DOESN’T suck!  

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One thing we are especially good at as a family is blending our food tastes, eating habits and cooking talents. My sister for instance is a terrific baker, my mom is good at everything including keeping the dishwasher empty. My dad is fabulous at supervising, has great ideas and can be quite creative in the kitchen.  My brother-in-law like DP is often our clean up crew and is well known for his mahhhh-velous mashed taters, which leads me back to the topic of this post.  Sex-A-Peels! 

I’ll spare you the morning round table conversation that led to this naming because believe me there were many inappropriate suggestions that we opted NOT to go with!  BUT, due to a combination of the debut of my new holiday bikini apron, the early distribution of the boy’s christmas gifts/sexy man shirts as well as the PG-13 nature of our breakfast convo; Sex-A-Peels – Crispy Potato Peels was monikered.

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I must give credit to  The Kitchn since this recipe is truly their brainchild—The Kitchn is a daily web magazine devoted to home cooking and kitchen design and founded by Maxwell Ryan and Sara Kate Gilling.  We’ve adapted their recipe but also want to make sure you know where to find the original!

Last night when we were cooking DP’s belated Thanksgiving dinner that she didn’t get in Mexico, my brother-in-law who is always in charge of mashed potatoes, mentioned that he saw The Kitchn’s post on Yahoo.  He played the role of the ideas man and between he and my Dad, a variation on theme that we call Sex-A-Peels were cast.

So what exactly is a Sex-A-Peel?  It’s a crun-chewy so good potato peel made from the peels off your potatoes! In other words it’s a tasty melt in your mouth SEXY POTATO! That’s right, during this time of year when it seems every kitchen is serving mashed potatoes, why not recycle your peels instead of throwing them in the garbage? Truly an idea I would never have thought of and how creative. Thank you Kitchn!  Now If you know me, you know I love anything green and this kind of green is even better. We considered calling them RE-peels to pay homage to recycling but in the end decided sex-a-peels was much more fun! 🙂

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Just LOOK at these SEXY potatoes!

Sex-A-Peels – Crispy Potato Peels Process Notes:

In this case we used Idaho Potatoes (also known as Russet Burbank), great for mashed potatoes, they have thicker skins which worked quite well for these Sex-A-Peels and I think the higher starch factor also helps crispy them up.  Now on the topic of healthy, potatoes are a natural and unprocessed carb so in moderation this shouldn’t be too bad a snack. Plus it totes qualifies for the SIMPLE factor in terms of how easy this recipe is to make!

The Kitchn recommended putting the peels in a bowl and tossing them with olive oil and seasonings.  We opted to lay ours out on a cookie sheet and spray them lightly with Carrington Farms liquid coconut oil (we find it at Walmart) and then sprinkle on our seasonings.  We put the oil in a Misto sprayer. Either way is fine. If you don’t have a sprayer and you aren’t comfortable with your drizzle skills, simply use The Kitchn method and put them in a bowl to toss.

We also found we had to cook ours longer than recommended to get the crisp effect (about 40 minutes) and turned them twice during baking. Remember that ovens often vary in their cooking times and temps.  We were at sea level cooking ours so maybe that made a difference.  Just be sure to keep an eye on yours and cook to your taste.

We kept our peels pretty plain and even without accoutrements, they were very tasty! And without ketchup. So tasty in fact that they were gone in no time! This made a perfect appetizer. It would also make a terrific GAME DAY snack!

The kitchn makes mention of two important points to consider. The first is that you should do your peels quickly or they tend to turn pink.  We had a few other things going on (like taking photos) so we kept our peels submerged in cold water until we could get to them. This worked but you will then have to drain and dry them.

The second point The Kitchn makes is that you should avoid green peels because of a little known thing called solanine which can be toxic most often to children who are sensitive to it.  A green potato is not unripe.  It’s actually too ripe and has probably had too much exposure to light. BTW, This is NOT something to be paranoid about—How many potatoes have you eaten in your lifetime? But it’s good to be aware and avoid any green peels and potatoes.  Who knew!? If you’d like to read up on potato safety check out these articles:

Penn State

Idaho Potatoes, Potato Dr.

Sex-A-Peels – Crispy Potato Peels Beverage Pairing Suggestions:

Being that we are West of the Mississippi, I recommend pairing with a Yuengling Lager—something we are deprived of in Colorado! 🙁

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Sex-A-Peels: Crispy Potato Peels & Sexy Men Who Cook

Try this yummy crispy way to RECYCLE your potato peels. Bake them into crunchy goodness and enjoy them as an appetizer before dinner! A Great idea adapted from The Kitchn!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6
Recipe Creator Cindy Coe

Ingredients

  • All the peels from your potatoes. We scrub our potatoes with a little brush before peeling. Our favorite potato cleaning brush is this one from Chefn
  • Carrington Farms liquid coconut oil
  • sea salt
  • fine ground pepper

Instructions

  1. Pre-heat oven to 400 degrees
  2. Spread clean, dry peels in one layer on a cookie sheet
  3. Spray lightly with coconut oil
  4. Sprinkle lightly with salt and pepper
  5. Put in oven turning them over at 15 minutes and checking for doneness
  6. Put back in oven for another 15 minutes and turn again if necessary—you are looking for crispy edges but not burnt
  7. If the edges are not crispy yet, put back in oven for another 5 minutes or so
  8. If done, take out, transfer to a plate or bowl and serve while still warm.

Notes

We served ours plain but you could serve with cheese, a side of ketchup, Legendary Salsa or a dollup of Greek yogurt or sour cream!


CC

Super foodie sidekick to #DrDP; digital storyteller, part time ginger and queen of convenience with more ideas than time. I go by #CC #CinfulCindy #CinfullySimple

2 Comments

Cindy Coe · 12/19/2014 at 7:09 PM

Thanks Josh! You’re missing some nice warm weather here!

Josh Harris · 12/19/2014 at 3:03 PM

Cindy – those first two pictures are extremely awesome. You are missing out on some pretty cold weather back home.

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