This recipe is inspired by one in a 1980s Gourmet Traveller magazine and I make it with potato skins leftover from preparing gnocchi. Roasting the potatoes on a bed of rock salt 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, 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, and proceed with the recipe. Add a glass or 2 of Little Reddie Infringement rosé and enjoy them as a crunchy snack on their own or an easy starter served with a spicy salsa on the side.
Serves 2–4 as a snack or starter
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