Baked or Fried Potato Skin with Aioli Sauce Dip

  
 

Potatoes Recipe - Baked or Fried Potato Skin with Aioli Sauce Dip

Ingredients

  • 6 medium potatoes

  • 3 tbsp (45ml) melted butter (for baked skins)

  • coarse salt

  • oil for deep-frying (for fried skins)

AIOLI SAUCE DIP

  • cooked pulp of 2 medium potatoes

  • 8 cloves garlic, crushed

  • 1 cup (250ml) virgin olive oil

  • 1 egg yolk

  • 1 tsp (5ml) lemon juice

 

Method:

  1. Scrub potatoes, rinse well and pat dry. Pierce the skins several times with a fork. Bake in a 350F (180C) oven for 45-60 minutes or until tender (or microwave on HIGH 8 minutes, let stand 4 minutes). Cool slightly, cut in half and scoop out flesh, leaving a 1/2 inch (1cm) thick shell.

  2. Put aside pulp from 2 of the pulp from 2 of the potatoes to use in the Aioli Sauce Dip. Using a sharp knife, cut each shell lengthwise into eight equal sections.

  3. For fried skins, heat oil and fry skins until crisp. Drain on paper towels.

  4. To prepare the sauce, combine potato pulp, garlic and half the oil in a blender. Blend till smooth. Add egg yolk and slowly add remaining oil and the lemon juice. To make the sauce without a blender, mash potato, add garlic and beat in one-quarter of the oil, all the egg yolk and lemon juice. Slowly beat in remaining oil. This method will take about 10 minutes. If sauce is too thick, add 2 tsp (10ml) hot water. Serve sauce in a dip bowl surrounded by potato skins.

TASTY VARIATIONS:

 

Replace Aioli Sauce Dip with:

  • 1 cup (250ml) sour cream mixed with 3 tbsp (45ml) chopped fresh chives; or

  • 1 cup (250g) cottage cheese with 2 ounces (60g) diced smoked salmon.