| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Danish |
Grigson |
4 |
servings |
INGREDIENTS
|
|
Skins from about 1kg/2lb 4oz baked |
|
|
Potatoes |
|
|
Sunflower oil |
|
|
Salt |
| 85 |
g |
Mild to medium strong blue cheese; such as dolcelatte, |
|
|
(85 to 110) |
|
|
; Danish blue or |
|
|
; gorgonzola |
| 6 |
tb |
Creme fraiche or thick soured cream |
| 2 |
tb |
Chopped lovage leaf; (2 to 3) |
| 1 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE DIPPING SAUCE
1 For the Dipping Sauce: Mash the blue cheese with some creme fraiche
or soured cream until smooth, then gradually beat in the remainder.
2 Stir in the lovage, lemon juice, salt and pepper. Taste and adjust
the seasoning. Cut the potato skins up into largish pieces, (aim for
triangles or rectangles around 4-5 cm/1 1/2-2" across).
3 Heat the oil to 185c/360f/Gas 4 (test by dropping a cube of bread
or a piece of potato skin into the oil - if it immediately starts to
fizz and brown within 15-30 seconds, the heat is right).
4 When the oil is hot, fry the skins until golden brown, turning once
or twice so that they are evenly cooked. Don't fry too many skins at
a time or you will lower the oil temperature too far and end up with
greasy results.
5 When done scoop out with a slotted spoon and drain briefly on
kitchen paper. Sprinkle with salt and serve piping hot with the
dipping sauce.
6 Alternatively toss the potato skins in oil, working it over with
your fingers until they are evenly coated.
7 Then spread out on a baking tray and bake at 220c/425f/Gas 7 for
about 8-12 minutes until browned and crisp. Serve as before.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.
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