Crispy potato skins with creamy chive dip
- Merrilees Parker
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Serves 8 - 12
Easy
Prep: 15 mins - 25 mins
Cook: 1 hr and 30 mins
A star rating of 5 out of 5.1 ratingRate
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Tasty potato wedgies for a buffet, perfect buffet finger-food
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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6 baking potatoes
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5 tbsp olive oil
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284ml tub soured cream
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3 tbsp creamed horseradish
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4 tbsp snipped fresh chives
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a few chive
stems, to garnish
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Nutrition: per serving for 8
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kcal257
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fat15g
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saturates5g
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carbs28g
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sugars2g
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fibre5g
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protein4g
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salt0.44g
low
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Method
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step 1
Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
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step 2
Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
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step 3
Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
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step 4
Serve the wedges straight from the oven, with the soured cream for dipping.
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step 5
Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
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step 6
Stagger the cooking: roast in two batches – half before the party starts and half when these have been eaten.
Recipe from Good Food magazine, December 2001
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A star rating of 5 out of 5.1 rating
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