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 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. They’re great as a crunchy snack on their own and make an easy entrée served with a spicy salsa on the side.
Serves 2–4 as a snack
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