Crispy potato skins with chive dip
Prep:
25 mins
Cook:
90 mins
Perfect buffet fair with dipping sauce, you can’t go wrong.
6 baking potatoes
5 tbsp olive oil
284ml soured cream
3 tbsp creamed horseradish
4 tbsp snipped fresh chives
A few rosemary or chive stems, to garnish
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and mix in a large bowl with the olive oil.
Season generously with salt and pepper and mix to coat evenly.
Set the potato wedges on the baking and roast in the oven for 20-30 minutes or until crispy and golden.
Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
Serve the wedges straight from the oven, with the soured cream for dipping.
Serves
8-12
Preparation Time
25 minutes
Cooking Time
90 minutes
Main ingredients
Dairy, Vegetables, Oil
Recipe Type
Party Food, Entertaining, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
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