Crisp potato skins and dips recipe

Back to search results

Created by Lucy Nunes

Add a comment

Enlarge text

Rate this recipe

Photography: Dean Wilmot

Cuisine: Modern Australian
Servings: Serves 10 or more
Cooking Time: Less than 60 minutes
Course: Entree, Finger food, Side dish, Snacks

Crisp potato skins

Ingredients

Potato skins
1.5kg desiree potatoes
rice bran oil

Cream cheese, pine nut and fetta dip:
250g cream cheese
80g pine nuts
100g fetta
1 crushed garlic clove
grated rind of 1 lemon
juice of ½ lemon
1 tablespoon extra virgin olive oil
½ bunch of basil

Beetroot and cashew dip:
425g can baby beetroot
75g roasted cashews
2 tbls extra virgin olive oil
1 tsp chopped thyme

View conversion table

Preparation

Potato skins:

Preheat oven to 220°C or 200°C fan.

Boil, steam or microwave 1.5kg large desiree potatoes for 10-15 minutes, until just tender. Cool slightly and cut into wedges.

Using a round bladed knife, cut potato from skin, leaving 1cm intact to make a thick shell. Reserve scooped-out potato for skordalia.

Place potato skins, skin side down, on a wire rack over a baking tray. Brush with rice bran oil, season to taste and cook for 25-30 minutes, until brown and crisp.

Serve with crudites and dips.

Cream cheese, pine nut and fetta dip:

Place 250g cream cheese in a food processor and process until smooth. Add ½ cup (80g) lightly toasted pine nuts, 100g fetta, 1 crushed garlic clove, grated rind of 1 lemon, juice of ½ lemon, 1 tablespoon extra virgin olive oil and ½ bunch of basil. Process until smooth, season with pepper and serve.

Beetroot and cashew dip:

Drain a 425g can of baby beetroot. Place in a processor with ½ cup (75g) roasted cashews, 2 tablespoons extra virgin olive oil and 1 teaspoon chopped thyme. Process until chunky, season to taste and serve.

If you enjoyed this Crisp potato skins and dips recipe then browse more Modern Australian recipes, child-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.