• Potato skins

    By Leila Saffarian Serves: 4
    Cooking Time: 45 mins


    • 500g Pink Fir potatoes, parboiled
    • 45ml (3 tbsp) olive oil
    • Maldon Sea Salt and freshly ground black pepper, to taste
    • 2,5ml (½ tsp) garam masala
    • 2,5ml (½ tsp) dried chilli flakes
    • To serve
    • tomato salsa
    • sour cream
    • fresh chives, chopped
    • crispy pancetta or bacon



    Preheat the oven to 220°C.


    Thickly peel the potato skins from the potatoes and place on a greased baking tray. Drizzle the skins with olive oil and spices, and bake until golden and crisp, turning the skins halfway through the cooking process, 15 – 20 minutes.


    Serve with tomato salsa, sour cream and chives.

    Cooks tip: Add a small handful of strong Cheddar to the potato skins while baking for cheesy skins. Save the potato flesh for roasting or mashed potatoes, or add to casseroles and stews.