Serves: 5
Total Calories: 65

skins from baked potato
sunflower oil
salt
DIPPING SAUCE
2.291 ounces mild-medium strong blue cheese such as dolcelatte
6.000 tablespoons Creme Fraiche or thick soured cream
2.000 tablespoons chopped Lovage leaf
1.000 tablespoon lemon juice
salt
pepper

1. For the Dipping Sauce: Mash the blue cheese with some creme fraiche or soured cream until smooth, then gradually beat in the remainder.
2. Stir in the lovage, lemon juice, salt and pepper. Taste and adjust the seasoning. Cut the potato skins up into largish pieces, (aim for triangles or rectangles around 4-5 cm/1 1/2-2" across).
3. Heat the deep fryer oil to 185c/360f/Gas 4 (test by dropping a cube of bread or a piece of potato skin into the oil - if it immediately starts to fizz and brown within 15-30 seconds, the heat is right).
4. When the oil is hot, fry the skins until golden brown, turning once or twice so that they are evenly cooked. Don't fry too many skins at a time or you will lower the oil temperature too far and end up with greasy results.
5. When done scoop out with a slotted spoon and drain briefly on kitchen paper. Sprinkle with salt and serve piping hot with the dipping sauce.
6. Alternatively toss the potato skins in oil, working it over with your fingers until they are evenly coated. Then spread out on a baking tray and bake at 220c/425f/Gas 7 for about 8-12 minutes until browned and crisp. Serve as before.

Nutritional Facts:

Serves: 5
Total Calories: 65
Calories from Fat: 35

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