Follow these steps for perfect results
Potato skins
From baked potatoes
Sunflower oil
For frying
Salt
To taste
Blue cheese
Mild to medium strong
Creme fraiche
Or thick soured cream
Lovage leaf
Minced
Lemon juice
Freshly squeezed
Salt
To taste
Pepper
To taste
Mash the blue cheese with some creme fraiche until smooth.
Gradually beat in the remainder of the creme fraiche.
Stir in the lovage, lemon juice, salt, and pepper.
Taste and adjust the seasoning.
Cut the potato skins into largish pieces (around 4-5 cm/1 1/2-2" across).
Heat the oil to 185c/360f/Gas 4 (test by dropping a cube of bread or a piece of potato skin into the oil; it should immediately start to fizz and brown within 15-30 seconds).
Fry the potato skins until golden, turning once or twice.
Do not fry too many skins at a time.
Scoop out with a slotted spoon and drain briefly on kitchen paper.
Sprinkle with salt.
Serve piping warm with the dipping sauce.
Alternatively, toss the potato skins in oil.
Spread out on a baking tray.
Bake at 220c/425f/Gas 7 for about 8-12 minutes until browned and crisp.
Serve as before.
Expert advice for the best results
For a richer flavor, use a high-quality blue cheese.
Make sure the oil is hot enough before frying the potato skins.
Serve immediately for the best texture.
Everything you need to know before you start
15 minutes
The dipping sauce can be made ahead of time.
Serve the potato skins in a bowl with the dipping sauce on the side. Garnish with fresh lovage leaves.
Serve as an appetizer for a casual gathering.
Pair with a crisp white wine or a light beer.
Crisp and refreshing
Discover the story behind this recipe
Pub food
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