RECIPE :: Fried potato skins with Cajun dip
The best thing about roast potatoes is their crispy skin so for the pleasure of eating what I like I decided to dispense with the flesh and go for a meal with just the skin. To compliment the skin and to give it a boost of flavour I like to eat it with a Cajun dip. So as not to waste the potatoes’ centre you can mash it with some lemon juice and butter and serve as a side dish.
Ingredients
Potatoes
4 large potatoes,
4 tbsp of olive oil and
1tbsp of salt.
Cajun dip
2 tbsp of olive oil,
1 onion (finely chopped),
½ red pepper (finely chopped),
½ green pepper (finely chopped),
8 small vine tomatoes,
2 tsp of lemon juice and
1½ tsp of cajun spice.
Method
| 1) |
Pre-heat the oven to gas mark 7 / 220C / 425F. |
| 2) |
To make the potatoes; combine the olive oil with the salt and rub into the potatoes. Place the potatoes onto a baking tray and pour any left over oil over the potatoes. Bake for 1 hour. |
| 3) |
To make the dip; fry the onions with the oil over a medium/low heat for 5 minutes. Add the peppers to the onions and fry for a further 4 minutes. |
| 4) |
Quarter the tomatoes and add to the frying pan with the lemon juice and Cajun spice. Fry for a further 5-10 minutes until the tomatoes are softened. Place to one side. |
| 5) |
Back to the potatoes now; cut the baked potatoes into quarters and dispose of the soft centre. Brush the inside of the potato with the salted oil left in the baking tray and fry for 5 minutes on each side. |
| 6) |
Serve the potato skins hot with some of the dip. |
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