Potatoes are a good side dish. If you want a variation on the regular boiled potatoes, mashed potatoes or potato slices, then crispy potato skins are a good idea. Serve them with parmesan cheese and you have a perfect side dish.
So how to make crispy potato skins? The potatoes are first baked in the oven. Then they’re halved and scooped out. At last you deep-fry them for that extra crunch. Served with parmesan cheese, black pepper and mayonnaise they’re delicious. The recipe is from the cookbook Heerlijke Hamburgers from Anne Wilson.
Another potato recipe on the blog is Crinkle Cut Fries. Which mayonnaise is best to serve with potatoes? Check it out in this article on Testing Different Mayonnaises. The Veggie Burger Omelet would be perfect to serve with these potato skins.
6 potatoes was not enough for the 3 of us as a side dish. Fried them in the deep-fryer instead of a pan with oil.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Crispy Potato Skins Recipe
Allergies: cheese, egg.
Grated parmesan cheese
Wash the potatoes and pat them dry. Stab two sets of holes in each potato. Place them in a baking dish.
Bake in a preheated 190°C/374°F oven for 60 minutes. Turn the potatoes after 30 minutes. When out of the oven, let the potatoes cool down a bit.
Half the potatoes. Scoop the insides out, leaving a rim of 0.5 centimeter/0.20 inches.
Deep-fry in portions. Serve sprinkled with parmesan cheese and black pepper and mayonnaise as a dip.
- Recipe source is the cookbook Heerlijke Hamburger from Anne Wilson.
- Enough as a side dish for 2 persons.
- Deep-frying can also be done in a pan filled with oil.