Crispy Potato Skins

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 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 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 skins 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
40g butter
1½ teaspoons soy sauce
Salt flakes, to taste
Pico de Gallo, for serving (optional)

Method

Preheat oven to 200°C.
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.