Читать книгу Vegetables - Sophie Grigson, Sophie Grigson - Страница 48

I like to eat the skin of my baked potatoes, but many people just scoop out the inside. Don’t let the skins go to waste, particularly if they still have a little potato flesh clinging to them. Coated lightly in oil and baked in a hot oven they crisp up to make a treat of a snack. Restaurants charge a hefty price for the privilege of eating fried potato skins and dips, but at home you can make something just as good for next to nothing.

Serves 2

roughly 200g (7 oz) leftover potato skins

2 tablespoons sunflower oil

salt

Dip

100 ml (31/2 floz) soured cream

2 tablespoons finely chopped chives or coriander

1 clove garlic, crushed

salt

Preheat the oven to 220°C/425°F/Gas 7.

Cut the potato skins into wide strips or long tapering triangles. Toss with the oil, making sure that they are evenly coated. Spread out on a baking sheet and bake for 10–15 minutes, turning once, until crisp. Check them regularly as they lurch from perfectly done to burnt all too swiftly.

Meanwhile mix all the dip ingredients together. Scrape into a bowl and place on the table. Serve the hot, crisp potato skins as soon as they come out of the oven, with the soured cream dip.