Potato skins

March 10, 2014 (Last Updated: February 25, 2019)

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.



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