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.
Fried potato skins with fonduta sauce
Lisa Featherby fast recipe for fried potato skins with fonduta sauce.
- Serves 6
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Ingredients
- 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
Method
Main
- 1Heat 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.
- 2For 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.
- 3Reheat 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.