Pour oil to a depth of 21/2 inches in a large Dutch oven; heat over medium-high to 325°F. Working in batches, add potatoes to hot oil (about 3/4 cup slices per batch; do not overcrowd the Dutch ...

(Caution: Do not leave hot oil unattended). Fry the potato peelings in small batches until crisp, golden-brown and crunchy. Drain well on kitchen paper and season with salt and pepper.

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