Crispy potato skins with creamy chive dip

Recipe uploaded by

Merrilees Parker

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Recipe by Merrilees Parker

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1. 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.
2. 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.
3. 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.
4. Serve the wedges straight from the oven, with the soured cream for dipping.
5. 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.
6. 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, salt 0.44 g

'The dip was even better the next day after the flavours had time to develop, so make ahead.'

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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Difficulty and servings

Serves 8 - 12

Preparation and cooking times

Prep 15 25 mins

Cook min 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, salt 0.44 g

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