Baked or Fried Potato Skins with Aioli Sauce Dip Recipe
Baked Or Fried Potato Skins With Aioli Sauce Dip is popular with my family, its sure to be so with your family too. This recipe makes for a great appetizer, and is really simple to prepare. You will definitely thank me for sharing this Baked Or Fried Potato Skins With Aioli Sauce Dip.
Ingredients
| Medium potatoes - 6 | ||
| Butter | 3 Tablespoon | |
| Coarse salt | 1 To taste | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| AIOLI SAUCE DIP | ||
| Cooked pulp of medium potatoes - 2 | ||
| Garlic | 8 Clove (5gm) | |
| Virgin olive oil | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Lemon juice | 1 Teaspoon | |
Directions
GETTING READY
1 Scrub the potatoes and rinse well.
2 Pat dry.
3 Pierce the skins several times with a fork.
4 Preheat the oven to 350°F (180°C)
MAKING
5 In a baking tray, bake the potatoes for 45-60 minutes or until tender (or microwave on HIGH 8 minutes, let stand 4 minutes).
6 Cool slightly and cut in half.
7 Scoop out the flesh, leaving a 1/2 inch (1 cm) thick shell.
8 Reserve the pulp from 2 of the potatoes to use in the Aioli Sauce Dip.
9 Using a sharp knife, cut each shell lengthwise into eight equal sections.
10 For baked skins, brush inside and out with melted butter.
11 Sprinkle with coarse salt.
12 Place on a baking sheet and bake in a 475°F (250°C) oven for 10-12 minutes until crisp.
13 For fried skins, in a pan, heat oil and fry skins until crisp.
14 Drain on paper towels.
15 To prepare the sauce, in a blender, combine potato pulp, garlic and half the oil.
16 Blend till smooth.
17 Add in egg yolk and gradually add the remaining oil and the lemon juice.
SERVING
18 In a platter, arrange the peels and serve along with the sauce.
1 Scrub the potatoes and rinse well.
2 Pat dry.
3 Pierce the skins several times with a fork.
4 Preheat the oven to 350°F (180°C)
MAKING
5 In a baking tray, bake the potatoes for 45-60 minutes or until tender (or microwave on HIGH 8 minutes, let stand 4 minutes).
6 Cool slightly and cut in half.
7 Scoop out the flesh, leaving a 1/2 inch (1 cm) thick shell.
8 Reserve the pulp from 2 of the potatoes to use in the Aioli Sauce Dip.
9 Using a sharp knife, cut each shell lengthwise into eight equal sections.
10 For baked skins, brush inside and out with melted butter.
11 Sprinkle with coarse salt.
12 Place on a baking sheet and bake in a 475°F (250°C) oven for 10-12 minutes until crisp.
13 For fried skins, in a pan, heat oil and fry skins until crisp.
14 Drain on paper towels.
15 To prepare the sauce, in a blender, combine potato pulp, garlic and half the oil.
16 Blend till smooth.
17 Add in egg yolk and gradually add the remaining oil and the lemon juice.
SERVING
18 In a platter, arrange the peels and serve along with the sauce.
Chef
