SALT AND VINEGAR POTATO SKINS WITH TAHINI, SOUR CREAM DIP
These salt and vinegar potato skins are inspired by the kiwi obsession with the salt and vinegar flavour combination on potato chips. Very crispy, salty and tangy and VERY DELICIOUS!
8 medium sized Potatoes
1/4 cup / 75 ml White Wine Vinegar
Extra Virgin Olive Oil for brushing
50 g Parmesan Cheese, grated
Freshly ground Black Pepper
1 handful Italian Parsley, finely chopped
5 tsp Sea Salt
Tahini Sour Cream Dip:
225 g Sour Cream/ Crème Fraiche
2 tbsp Tahini
Lemon Juice from 1 lemon
1 tsp Sea Salt
Method Salt and Vinegar Potato Skins:
Preheat oven to 250ºC.
Wash the potatoes and cut into halves. Place on baking paper on a baking tray and bake in the oven for 45 min until just tender, but still firm. Set aside to cool. Scoop out the flesh into a bowl, leaving ½ cm thick shell. The potato flesh may be set aside for another use (mash). Lightly score the interior of each potato with a fork and brush generously with vinegar, allowing the flavours to soak in.
Preheat oven to 250ºC grill.
Brush the potatoes with olive oil and season generously with salt and a little ground pepper. Place the potato skins, skin side up, on a baking tray and place under the grill in the oven and cook for 2-3 minutes, making sure they don’t burn. Turn the potatoes over and grill for another 5 minutes. During the last few minutes of grilling, sprinkle each potato with Parmesan and grill until melted. Garnish with Parsley and serve the Salt and Vinegar Potato Skins while hot, with Tahini Sour Cream Dip.
Method Tahini Sour Cream Dip:
Mix sour cream, tahini, lemon juice and a generous sprinkle of sea salt in a bowl. Set aside to cool in the fridge before serving.
© Manja Wachsmuth 2017