Cook Time: 90 minutes


Servings: 2


Difficulty: Easy



For the herb oil


225 ml neutral oil (grapeseed works wonderfully)

200g soft green herbs of your choice (parsley, dill and mint work superbly together)

1 lemon, zest


For the Potato skins


500g medium sized russet potatoes

60ml olive oil

Dried red chilli flakes (optional)

Salt & Pepper to season


1x tub of JULIENNE BRUNO Crematta


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.


Field notes

Our spin on the classic ‘loaded skins’. The crispy, hot potatoes paired with the creamy, smooth crematta and the zesty herb oil really elevate this relatively humble comfort food classic.


This is a great sharing dish to have on hand as the festive party season approaches, deceptively simple but absolutely striking as it's placed on the table. The herb oil can be made ahead and stored in the fridge for up to a week.


You can also pair this dish with your favourite dipping sauce, simply sub out the herb oil for a spicy chilli oil or hot sauce to work with the Crematta.


Field notes