Potato Skins
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Get ready for the ultimate snack that’s crispy, golden, and absolutely irresistible! These deep-fried potato skins strike the perfect balance between crunchy goodness and fluffy insides, making them a total crowd-pleaser.
Ingredients
- 12 Agria potatoes, washed
- Oil for deep-frying
-
Sanders Seasoning chicken salt
- Sucker Punch Mayo or aioli of your choice, to serve
Directions
- Preheat the oven to 215ºC fan bake.
Line a tray with baking paper and place the whole potatoes on the tray. Bake for 30 minutes or until a knife goes in but still has slight resistance.
Allow to fully cool down then ideally chill overnight.
Once fully cooled cut into quarters then, using a paring knife, cut out the middle leaving approx. 1.5cm of potato flesh attached to the skin.
Heat about 10cm oil in a saucepan or deep fryer to 180ºC.
Deep-fry the potato skins until golden and crunchy, about 3–4 minutes.
Once cooked, sprinkle with Sanders Seasoning and toss to coat.
Serve with Sucker Punch Mayo or an aioli of your choice.
