Crispy Potato Skins

This crispy potato skins recipe is inspired by one in a 1980s Gourmet Traveller magazine. I make it with potato skins leftover from preparing gnocchi (see video below). 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 potato 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 (355°F) for 60–90 minutes until tender then quarter, scoop out most of the flesh, reserve it for another use, and proceed with this recipe. Pour a glass of Little Reddie Infringement rosé and enjoy these savoury potato skin chips 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

Ingredients

Skins from 500g well-scrubbed, salt-roasted potatoes (about 1lb 2oz)
40g butter (1½oz)
1½ teaspoons soy sauce (8ml)
Salt flakes, to taste
Pico de Gallo, for serving (optional)

Method

Preheat oven to 200°C (400°F).
Combine butter and soy sauce in a small saucepan and heat until butter has melted.
Brush both sides of the potato skins generously with the butter mixture and arrange on a baking tray in a single layer.
Place in the oven for 10–12 minutes, until crisp and well coloured.
Sprinkle crispy potato skins with salt and serve with Pico de Gallo if you like.