08 Feb Recipe: Crispy Potato Skins

 Roberta Muir writes that this recipe is inspired by one in an old Gourmet Traveller magazine, and I make it with potato skins leftover from preparing gnocchi.

Roasting the potatoes on a bed of rock salt and then passing them through a potato ricer ensures the driest potato and, therefore, the lightest gnocchi. It also leaves you with wonderfully dry skins just begging to be turned into a delicious snack.

If you aren’t making gnocchi (recipe here),  scrub 500g floury potatoes well, bake on a bed of rock salt at 180°C for 60–90 minutes until tender, then quarter, scoop out most of the flesh, reserve it for another use (like crispy smashed potato), and proceed with this recipe.

These savoury potato skins are great as a crunchy snack on their own and make an easy starter served with spicy salsa or guacamole on the side.

Crispy Potato Skins

Serves 2–4 as a snack or starter

Skins from 500g well-scrubbed roasted potatoes

40g butter

1½ teaspoons soy sauce

Salt flakes, to taste

Method

Preheat oven to 200°C.

Combine butter and soy sauce in a small saucepan and heat until butter has melted.

Brush both sides of the potato skins generously with the butter mixture and arrange on a baking tray in a single layer.

Place in the oven for 10–12 minutes, until crisp and well-coloured.

Sprinkle with salt and serve with guacamole or another spicy salsa if you like.

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