Potato Skins with Trio of Dips

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Potato Skins with Trio of Dips

 

 

2 kg (70 oz) large floury potatoes, unpeeled (Russet Burbank)

cooking oil, for deep-frying

sea salt

" Trio of Dips " , to serve (recipes follow)

 

 

1. Prepare dips as recipes direct (see box).

 

2. Scrub potatoes under running water; dry with paper towels. Using a

sharp paring knife, peel 8 thick strips (to about the thickness of

orange peel) from each potato.

 

3. Partially cook strips in simmering water for 2 to 3 minutes. Drain;

dry well using paper towels.

 

4. Meanwhile, heat oil in a large saucepan over moderate heat.

Deep-fry the strips, in batches, for 8 to 10 minutes or until they

are golden and crisp. Drain on paper towels. Sprinkle with salt and

serve hot with dips.

 

 

 

 

Trio of Dips for Potato Skins

 

 

Creamy Pesto Dip

 

 

125 g (4 1/2 oz) vegan cream cheese

2 tablespoons (8 tsp) basil pesto

2 teaspoons lemon juice

salt and black pepper, to taste

 

 

Place first 3 ingredients into a bowl; mix until smooth. Season to

taste with salt and black pepper.

 

 

 

Sweet Chilli Dip

 

 

2/3 cup vegan sour cream

2 tablespoons (8 tsp) sweet chilli sauce

1 tablespoon (3 tsp) finely chopped coriander (cilantro)

salt and black pepper, to taste

 

 

Place first 3 ingredients into a small bowl. Season to taste with salt

and black pepper. Mix well.

 

 

 

Tomato & Basil Dip

 

 

250 g (9 oz) cherry tomatoes

1/4 cup semi-dried tomatoes

1 teaspoon sugar

1 tablespoon (3 tsp) roughly chopped basil

salt and black pepper, to taste

 

 

Place first 4 ingredients into a food processor; process until smooth.

Season to taste with salt and black pepper.

 

 

 

Prepare dips up to 3 days in advance;

 

store separately in airtight containers in

 

the fridge. -;- You can bake potato

 

skins (rather than frying) on an oiled and

 

paper-lined baking tray at 220° C/200° C fan

 

forced for 20-25 minutes, -r Refrigerate

 

cores of peeled potatoes airtight to use later

 

for mash, potato salad or chips.

 

Serves 6-8