Potato Skins
Cherie Metcalfe
Get ready for the ultimate snack that’s crispy, golden, and absolutely irresistible! These deep-fried potato skins strike the perfect balance between crunchy goodness and fluffy insides, making them a total crowd-pleaser. Whether you're whipping them up for a party, a movie night, or just a
cheeky treat, they’ll pack a punch of flavour and fun.
Ingredients
- 12 Agria Potatoes (washed)
- Chicken Salt
- Sucker Punch
Directions
- Preheat the oven to 215°C.
- Line a tray with baking paper and place the whole potatoes on the tray. Bake for 30 minutes or until a knife can easily pierce the potatoes but still meets slight resistance.
- Once cooked, allow the potatoes to cool completely; ideally, refrigerate overnight.
- Once fully cooled, cut the potatoes into quarters. Using a paring knife, cut out the middle, leaving approximately 1.5 cm of potato flesh attached to the skin.
- Preheat a saucepan or deep fryer to 180°C.
- Deep fry the potato skins until golden and crunchy.
- Once cooked, sprinkle with Chicken Salt and toss to coat.
- Serve with Sucker Punch.
