POTATO SKINS

vegetarian, gluten free, lactose free & really easy to make

Traditionally serve skins with sour cream but there are lots of ways to eat them – grate over a little cheese, sprinkle with spring onions and pop under the grill to melt the cheese. Or try serving them with a delicious dip such as Guacamole, Salsa, Tsatziki or Hummus (see our recipes)


Serves 1

  • 2 potatoes, unpeeled
  • oil for frying
  • salt

Method

  1. Halve the potatoes lengthwise and boil in lightly salt water for 15 minutes. Drain well and pat dry. Use a spoon to scoop out the potato flesh, leaving a shell about 1 (‘½ inch) thick. Cut each shell into 3 or 4 strips.

Oven

  1. Preheat the oven to 200C/392F/Gas 6.  Brush all over with the oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin. Season then bake for 30 minutes, turning half way through, until crisp and golden brown

Fry

  1. Heat about 5cm (2 inches) of vegetable oil in a saucepan and fry the skins for 2-3 minutes until crisp golden. Sprinkle with a little salt and serve.