Crispy Potato Skins

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Crispy Potato Skins

5-6 potatoes scrubbed with the skin on

Olive oil

3 garlic cloves

Chopped parsley to serve (optional)

  1. Preheat oven to 200deg celcius

  2. Roast 5-6 potatoes whole for ~1 hour, or until you can pierce a fork through the potato smoothly

  3. Cut potatoes in half and leave to cool

  4. Push out potato filling into a bowl (save to use as mashed potato for another meal)

  5. Place onto an oven tray, drizzle with olive oil and garlic

  6. Bake for 10 - 15min until crispy

  7. Sprinkle with parsley prior to serving

  8. Serve with thick greek yoghurt mixed with a bit of lemon juice (healthy option), or aioli and tomato sauce (less healthy but the super tasty version)

Kate Christison