Ingredients
6 extra large sebago potatoes
scrubbed clean
oil
for deep frying
3 tbsp season all spice mix
Equipment
- 1 oven
- 1 baking tray
- 1 baking paper
- 1 skewer
- 1 knife
- 1 deep fryer or large pot
- 1 paper towels
Instructions
- Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper and place potatoes onto tray. Bake for 1 hour or until a skewer passes firmly through the potato flesh. Remove from oven and leave to cool.
- Halve baked potatoes and scoop out cooked potato flesh, leaving about 3-4mm of potato on the skin.
- Slice skin into quarters.
- Heat oil for deep frying and fry potato skins until crispy. Drain on paper towels and sprinkle liberally with season all spice mix. Serve.
Notes
Tip
Save the flesh from the potatoes for mashed potatoes, bubble and squeak or Shepherd's pie.
Variation
Serve with sour cream that has had some chives snipped into it.
Variation
You can use large russet potatoes instead of sebago potatoes.
