Directions

1. Preheat the oven to 215°C.
2. Line a tray with baking paper and place the whole potatoes on the tray. Bake for 30 minutes, or until a knife can easily pierce the potatoes but still meets slight resistance.
3. Let the potatoes cool completely (overnight in the fridge is ideal).
4. Once fully cooled, cut the potatoes into quarters. Using a small knife, cut out the middle, leaving about 1.5 cm of potato flesh attached to the skin.
5. Heat a saucepan of oil or deep fryer to 180°C.
6. Deep fry the potato skins until golden and crunchy.
7. While they’re hot, sprinkle generously with Beach Please and toss to coat.
8. Serve immediately with Saucy Tart Tartare Sauce, or your favourite mayo or aioli, for dipping.