Potato wedges or potato skins that are crisp and nicely salted are the perfect little nibble to have around on the weekend and these dips take just a few minutes to prepare, so make a few and dig in. A few years ago you used to see potato skins on pub menu’s all over the place but I don’t seem to see them any longer… pity really. (for as many or as few as you like)
What you need
1 large potato per person
Coarse sea salt
Heat the oven to 200 celsius
Slice the potatoes into wedges about 2cm thick at the base and place them in a bowl.
Sprinkle over a little olive oil and give them a toss around to coat the wedges with the oil.
Lightly oil a baking tray and spread the wedges in a single layer, skin side down and bake for 40 – 45 minutes until golden and crisp.
remove from the oven, place in a bowl and sprinkle generously with coarse salt.
If you like them hot, add a pinch of chili powder to the salt.
You will also need about 2 potatoes/ person
First you need to bake the potatoes in a 200 Celsius oven for about 45 minutes until tender.
Then slice the potatoes into wedge shapes that are about 4cm at the base and with a knife remove most of the flesh.
Then place the skins on a lightly oiled baking tray, brush with olive oil and bake again for about 20 minutes until crisp and golden.
Sprinkle with coarse salt.
Serve with Hummus, tahini or a nice olive tapenade as dips.
Try the summer bruschetta as a nice summer snack.