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Fried potato skins with fonduta sauce

Little chat potatoes fry up surprisingly well and don't need to be blanched beforehand. We've made a cheesy sauce for dipping, so they're perfect party food. You can use any cheese you like - aged cheddar is a real treat. We used a melon baller to remove the flesh of the potato; keep these rounds of potato in water and use them in another dish - they would be lovely boiled and added to the fish or chicken recipes here.

You'll need

10 chat potatoes, such as kestrel For deep-frying: vegetable oil 1 spring onion, thinly sliced   Fonduta 65 gm coarsely grated Emmenthal 50 gm finely grated parmesan, plus extra to serve 2 tbsp each milk and pouring cream 2 egg yolks


  • 01
  • Heat vegetable oil in a deep wide saucepan to 190C. Halve chat potatoes, then use a melon baller to scoop out the flesh, leaving just the skin and a little flesh on the sides (reserve the potato balls in water for another use). Deep-fry potato skins, turning occasionally until golden brown (2-4 minutes). Remove from oil with a slotted spoon and drain on paper towels.
  • 02
  • For fonduta, whisk ingredients in a heatproof bowl and stir occasionally over a saucepan of simmering water until melted and smooth (5 minutes). Season to taste.
  • 03
  • Reheat oil when ready to serve and refry potato skins until hot and golden (1-2 minutes). Remove with a slotted spoon, drain on paper towels briefly, then scatter with finely grated parmesan and spring onions and serve with hot fonduta to the side for dipping.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2015

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