Adam Liaw’s potato skins with chicken salt and sour cream
Potato skins are often treated as leftovers, but in my house they are the main event. We make the potato skins first, and then use the leftover potato to make something else (usually Japanese potato salad).
Ingredients
1kg washed potatoes
1-2 litres vegetable oil, for deep frying
1 tsp chicken salt
juice and grated zest of ½ lemon
1 cup sour cream, to serve
black pepper, to serve
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). Roast the potatoes whole for 1 hour. While still warm, halve them and squeeze the flesh into a bowl, leaving quite a bit of potato on the skins. (The flesh can be used for mashed potato etc.) Reserve the skins.
Step 2
Heat the oil to 180C and fry the potato skins in batches until golden brown. Drain on a wire rack, then season well with chicken salt.
Step 3
Combine the lemon juice and zest with the sour cream. Spread the sour cream on a serving plate and grind over plenty of black pepper. Serve the potato skins on top of the sour cream.
Adam’s tip: Forget roasting potatoes whole on a bed of rock salt. It doesn’t substantially improve the flavour or texture and it can be a pain to pick
out of the skins, not to mention a waste of salt.
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Adam Liaw’s lemony pork chops
The zest of the lemon here offers a great aroma, while the juice gives a lovely sourness to balance the butter and black pepper.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
