1 Preheat the oven to 200C (400F/Gas 6). Scrub and dry the potatoes. Bake in the oven for 1-11/4 hours until tender. When cool enough to handle, halve the potatoes and scoop out the insides, leaving the skins with a 1 cm (1/2 inch) thickness of potato flesh. (Use the scooped out potato for another dish.) Cut each potato half into 4-6 wedges.
2 Place all the sauce ingredients in a bowl and mix well. Transfer the sauce to a serving dish and chill until required.
3 Heat the oil in a deep-fryer to 180C (350F) or until a cube of day-old bread browns in 45 seconds. Fry the potato skins in the hot oil in batches for 3-4 minutes until they are golden brown and crisp. Drain well on kitchen paper and serve warm, with the sauce for dipping.