Roasted Potato Skin & Vinegar Butter
When peeling potatoes, you create a bunch of potato skins that have a ton of flavor. Best not waste that flavor. This recipe can be used on anything that requires butter with a kick.
Spread <quantity>2<unit>cups</unit></quantity> of potato skins on a baking sheet lined with parchment paper
Bake the potato skins at <temperature>150<unit>ºC</unit></temperature> for 30m, until golden brown
Turn off the oven. Leave the skins inside overnight, until crispy
Add the potato skins to a blender
Add salt to taste
Blend the skins into a powder
Add <quantity>125<unit>g</unit></quantity> of softened butter to a medium bowl. Whisk until smooth and creamy.
Add the potato skin powder. Whisk
Stir with a spoon to fully combine the potato skin powder and butter
Add <quantity>12<unit>g</unit></quantity> of vinegar
Stir well to fully incorporate all the ingredients. Adjust salt if needed
The roasted potato skin & vinegar butter is ready
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