Baked or Fried Potato Skins with Aioli Sauce Dip
|Butter||45 Milliliter, melted (3 Tablespoons, For Baked Skins)|
|Coarse salt||To Taste|
|Oil||2 Cup (32 tbs) (For Fried Skins, For Deep Frying)|
|Cooked potato pulp||2 Medium|
|Garlic||8 Clove (40 gm), crushed|
|Virgin olive oil||250 Milliliter (1 Cup)|
|Lemon juice||1 Teaspoon|
1 Scrub the potatoes and rinse well.
2 Pat dry.
3 Pierce the skins several times with a fork.
4 Preheat the oven to 350°F (180°C)
5 In a baking tray, bake the potatoes for 45-60 minutes or until tender (or microwave on HIGH 8 minutes, let stand 4 minutes).
6 Cool slightly and cut in half.
7 Scoop out the flesh, leaving a 1/2 inch (1 cm) thick shell.
8 Reserve the pulp from 2 of the potatoes to use in the Aioli Sauce Dip.
9 Using a sharp knife, cut each shell lengthwise into eight equal sections.
10 For baked skins, brush inside and out with melted butter.
11 Sprinkle with coarse salt.
12 Place on a baking sheet and bake in a 475°F (250°C) oven for 10-12 minutes until crisp.
13 For fried skins, in a pan, heat oil and fry skins until crisp.
14 Drain on paper towels.
15 To prepare the sauce, in a blender, combine potato pulp, garlic and half the oil.
16 Blend till smooth.
17 Add in egg yolk and gradually add the remaining oil and the lemon juice.
18 In a platter, arrange the peels and serve along with the sauce.