CRISPY POTATO SKINS WITH GARLIC AND SESAME DIP
COOKBOOK: The Ultimate Potato Cookbook
It was an incredibly time consuming recipe! These delicious potato skins took way too long to make!
The dip was delicious and very easy to make. Such a shame the potato skins take so long to cook and only minutes to consume!
Hope you enjoy
Serves 6 as a starter
1k of potatoes, unpeeled
1/2 cup breadcrumbs
3 cloves of garlic, chopped finely
4 tablespoons almonds, ground
Salt & pepper
1/2 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon chopped chives
3 tablespoons toasted sesame seeds
olive oil for deep frying
Pre-heat the oven 200C.
Place the potatoes on greaseproof paper on oven tray. Prick each potato with a skewer. Bake for 1 -1 1/2 hrs or until potatoes are tender.
Allow the potatoes to cool and then cut each one in half lengthways. Using a spoon scoop out the flesh leaving a layer on the potato skins. Cut each half into half again.
Take the flesh of the potato and mash in a bowl, set aside.
Heat the oil for deep frying , 180C.
In the meantime, make the dip for the potato flesh.
Fry the garlic, breadcrumbs, almonds and herbs, along with the sesame seeds & salt -pepper.
Remove from heat and add the mayonnaise and mashed potato and blend well. Dip is ready to serve.
Once the oil heats to 180C, drop a batch of potato skins and allow them to fry for approx 5mins or until golden brown on the skin side.
Drain on paper towels for a minute or two, serve with dip.