Crisp potato skins

Serves
10 or more

Cooking

1hr
By
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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

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.