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Curried Potato Skins

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Lobo
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Curried Potato Skins

Post by Lobo on Sat 16 Jan 2016, 7:54 pm


Curried Potato Skins

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Prep Time: 25 minutes
Cook Time: 80 minutes
Servings: 6
Double-panning, the technique of stacking a pan atop a baking sheet to ensure that foods don't burn, guarantees crisp, brown potato skins. Enjoyed as a snack or a side dish, the skins boast taste and texture as satisfying as chips but have greater nutrient benefit.



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Ingredients:


  • 6 large russet potatoes, well scrubbed
  • 1 1/2 Tbs. olive oil
  • 1 1/2 Tbs. water
  • 2 tsp. curry powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. freshly ground black pepper
  • 6 green onions, thinly sliced, including green portions

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  • Curry Powder >


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Preheat an oven to 450°F.

Prick the potatoes several times with a fork, place them directly on the oven rack, and bake until the interior feels soft when squeezed, 65 to 75 minutes. Let cool for 15 minutes.

Line a large, shallow baking pan with aluminum foil, then coat the foil with nonstick cooking spray. Set the prepared pan on a baking sheet.

In a small bowl, stir together the olive oil, water, curry powder, cayenne and black pepper.

Cut each potato in half lengthwise and scoop out the pulp, leaving a shell of pulp about 1/4 inch thick. Reserve the scooped-out potatoes for another use.

Using kitchen shears, cut the potato skins lengthwise into strips about 1 inch wide. Place in the prepared baking pan and brush with the olive oil mixture.

Bake for 5 minutes. Scatter the green onions over the top and return to the oven, reversing the position of the baking pan to ensure even baking. Bake until the potato skins are crisp, brown and sizzling, 8 to 10 minutes more.

To serve, transfer the potato skins to a platter.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).

    Current date/time is Thu 30 Mar 2017, 1:37 am