This abstract investigated the ability of using potato and tomato peels as a source of the natural antioxidants. phenols was extracted from potato and tomato peels with three types of organic solvents (water, ethanol, methanol), then total phenols content was determined by Folin-Ciocalteu assay, and radical scavenging activity of each extract was assessed using DPPH [2,2-di (4-tert-octylphenyl)-1-picrylhydrazyl)]. Extraction with methanol gave the highest yield of phenols (87.76-130.53mg\100g) in peels extract of potato and tomato respectively. While, extraction with water gave the lowest yield (31.85-60.25mg\100g). Radical scavenging activity ranged between (30.85-62.62%) for potato peels extract and (42.51-67.94%) for tomato peels extract, which extracted at 1% concentration with methanol. Tomato peels extract showed better results about phenols yield and radical scavenging activity. This result encourage using potato and tomato peels as a source of antioxidants in foods.