Hi I'm Steve Owens, welcome to Steve's Kitchen, today we're making potato skin
chips not the soggy sort that you have served in a bowl
these ones are crispy they are delicious and they stand alone with a wonderful
dip
let me show you how I'm going to make them
Now I have four large russet potatoes here
and I'm just going to puncture them with a fork, now you could use any potato that's
suitable for french fries
just going to put a couple of holes in there to release the pressure as they cook
I'm then going to take a paper towel
wrap it around, now these are little bit larger potatoes so I'm gonna pop these
in a thousand watt microwave on full power
for about 10 minutes just to get the cooking process started
now when they come
out of the microwave they'll be very hot we're just going to take the paper towels off
I'm now just going to pop these in an oven at 180 degrees Celsius that's 350 fahrenheit
for twenty minutes to finish off the cooking process
now whilst our baked potatoes are cooking I'm just going to take about a cup
of sour cream I'm going to make a simple dip to go with our potatoes
just pop that in the bowl and into that I'm going to add about a quarter cup of a nice
sharp cheddar cheese which I've
finely grated and then some chives fresh from the garden
I'm just going to chop these chives up nice and fine
we'll just pop those in there as well a little bit of seasoning with some pepper
and salt
and we'll just keep this a mix through
give it a little taste and adjust the seasoning
and then we'll just move this into a smaller bowl
and set it aside ready to go with our potato skin chips
now when those baked potatoes come out of the oven they going to have a nice
little crispy skin on them but we need to leave them to cool down for about half
an hour until they can be handled
now our potatoes have cooled down they're not completely cool but I'm just going to cut
these in half
on the long edge like that and then what we going to do either using a
ice cream scoop I actually prefer to use a spoon we're just going to scoop out
the flesh
and try to get close to the skin without damaging it
and try to keep this flesh in one piece because we're going to use this
for another little recipe
so I've scooped the flesh out now and don't forget we're going to use this to make a
wonderful little potato salad once it's cooled down
and with these halves now I'm going to cut these into quarters
and then we're just going to take those potato skins and put them in a baking
tray you could also put these onto a cookie sheet
and I should point out that we laid these skin side down flesh side up
now we want to season this side of the potatoes I'm going to be putting pepper
I'm also going to be putting salt on to these
and I've got a little garlic salt and mixed herbs which I'm just going to sprinkle
now you can put anything you like really on at this point
if you want a little bit of red chili on there as well just to give it a hot
edge whatever are your favorite herbs and then I'm going to drizzle some olive oil
little bit of extra virgin olive oil over the top of these
Now our oven should be still hot but we want it back up to 180 or 350 degrees
Fahrenheit
we're going to pop these in there and let them roast off for 30 minutes
now remember the potato flesh we're not going to waste this either
I just want you to get the largest pieces out of here cut them up
into little cubes and we'll pop those into a little mixing bowl
so our potato pieces and diced up there I've got a little white onion here I'm just going to
finely chop this up
and pop that in there some finely chopped chives just to add some color
and flavor
I'm just going to drizzle some extra virgin olive oil over there as well
couple of tablespoons of mayonnaise
and now we have to season this with plenty of salt
and black pepper
and then gently fold that together try not to break the potato too much up
and there we have it and there you have it we have a lovely course potato salad to
serve with our potato skin chips
now will you look at those they've just come out of the oven and they are piping hot
I need them to cool down now they'll look like they're cook after just 20 minutes but
trust me to let them go the full way
and the reason we haven't put cheese over these or anything is because we want
them to crisp up we can cheese them up afterwards
now serve these up with your sour cream dip and your potato salad you've got a
whole meal
and look at these don't they look great and I can tell you they're not like a normal
potato skin
they're really crisp here I'll take a little bit of dip here you can see how strong
that is
listen to this my goodness they are fantastic
absolutely delicious you could make these as spicy as you want you could even add a little
sugar on there if you wanted to sweeten it up slightly
they are great give them a try, please share the love, give this one a thumbs-up
see you in the next video take care
Now I'm going to have some fun trying these I hope you do as well at home, I'll leave some links to some
other videos here of course as always and I love to hear from you
be good I'll see you next time take care