SPICED POTATO SKINS, CREMATTA™ W. HERB OIL

Method

STEP 1: Prepare the herb oil. Blanch the herbs (leaves only, remove the stems) in boiling water for 20 seconds then plunge into an ice bath. This step will make sure you get that beautiful, verdant green colour.

STEP 2: Squeeze as much water as possible from the herbs then place into the bowl of a food processor with the oil and blitz for 3 minutes on high. Strain the herb oil through a fine mesh sieve lined with a filter (coffee filter paper or a cheesecloth are ideal), this can take up to an hour to fully drip through. Add the lemon zest then store the herb oil in a lidded jar until ready to use.

STEP 3: Preheat the oven to 230c, rinse potatoes to remove any dirt then pierce all over with a fork and place directly on the oven rack to bake for 45 minutes. Check the potatoes are done by inserting a sharp knife, it should pierce the now silky soft centre. Remove and allow to cool for 10 minutes before cutting in half and scooping out the flesh, save this to make croquettes (check out our recipe).

STEP 4: Slice the potato skins in half again before tossing in a bowl with the olive oil, chilli flakes if using and the seasoning. Return to the oven on a baking sheet and cook for 25 minutes until crisp, turning half way through.

STEP 5: Serve on individual plates or sharing style on a platter with a generous spoonful of fridge cold Crematta™. Make a well in the centre and fill with the zesty herb oil to be scooped up with the potato skins.