Baked Potato Peel Chips with Horseradish Cream
(20 Mar 2017)

Baked Potato Peel Chips with Horseradish Cream Expresso

Baked Potato Peel Chips with Horseradish Cream
 
Recipe by Mary Rolph Lamontagne
 
Serves 2
 

Potato peels from 3 potatoes (preferably organic and well-scrubbed)
2-3 teaspoons olive oil
Sprinkling of flaky sea salt
Sprinkling of smoked paprika
 
Pre-heat oven to 200C
Line a baking sheet with parchment paper or a silpat.
In a medium bowl, toss together dry peels, olive oil and sea salt.
Spread peels, in a single layer, on the prepared baking sheet.
Cook in the oven for 10-15 minutes, watching carefully that they do not burn.
Once crispy, remove from oven, flavour with smoked paprika and serve immediately with horseradish cream.
 
*Make sure that the peels are well spread out otherwise they will not crisp up.
 
Horseradish Cream
This is a great recipe to use with these potatoes as a topper to a baked potato or paired with a grilled piece of meat.
 
1/3 cup Greek yoghurt
1 tablespoon prepared horseradish sauce
1 tablespoons chives
1 teaspoon freshly squeezed lemon juice
Salt and pepper to taste
 
In a small bowl, mix all the ingredients together.
Serve with the peels.

 

 

 

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