Crispy potato skins with creamy chive dip
Tasty potato wedgies for a buffet, perfect buffet finger-food
Difficulty and servings
Serves 8 - 12
Preparation and cooking times
Prep 15 - 25 mins
Cook 1 hr 30 mins
Vegetarian
- Preheat the oven to 200C/Gas 6/fan oven 180C. 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 put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
- Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really 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.
- Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
- Stagger the cooking: roast in two batches - half before the party starts and half when these have been eaten.
Per serving for 8
257 kcalories, protein 4g, carbohydrate 28g, fat 15 g, saturated fat 5g, fibre 5g, sugar 2g, salt 0.44 g
Recipe from Good Food magazine, December 2001.
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http://www.bbcgoodfood.com/recipes/2673/
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Ingredients
- 6 baking potatoes
- 5 tbsp olive oil
- 284ml tub soured cream
- 3 tbsp creamed horseradish
- 4 tbsp snipped fresh chives
- a few chive stems, to garnish
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12
ratings
Difficulty and servings
Serves 8 - 12
Preparation and cooking times
Prep 15 - 25 mins
Cook 1 hr 30 mins
Vegetarian
Ingredients
- 6 baking potatoes
- 5 tbsp olive oil
- 284ml tub soured cream
- 3 tbsp creamed horseradish
- 4 tbsp snipped fresh chives
- a few chive stems, to garnish
Per serving for 8
257 kcalories, protein 4g, carbohydrate 28g, fat 15 g, saturated fat 5g, fibre 5g, sugar 2g, salt 0.44 g
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