Potato scratchings
Item 1 of 1
No trip to Stosie Madi's beloved pub The Parker's Arms would be complete without her earth-shatteringly crunchy potato skins to kick things off. Think ready salted crisps turned up to 11!
If you're making these at home, be sure to reserve the potato flesh to make Stosie's other delicious snack of Lancashire cheese puffs – you can find the recipe for these here.
First published in 2021
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Ingredients
Metric
Imperial
- 500g of floury potatoes, such as Maris Pipers
- vegetable oil, for deep frying
- flaky sea salt
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4. Prick the potatoes with a fork and place in the oven for 1 hour or until the potato is soft and fluffy on the inside. Carefully scoop out the potato flesh and use for something else, such as mashed potato or Stosie's Lancashire cheese puffs (you can find the recipe for these in the description above)
- 500g of floury potatoes, such as maris pipers
2
Turn the oven down to 120°C/ gas mark 1/2 and place the potato skins in the oven to dry out for 20 minutes
3
Heat a deep fat fryer or deep pan of oil to 180°C and fry the skins until golden and crunchy
- oil, for deep frying
4
Drain on absorbent paper and sprinkle liberally with sea salt
5
Alternatively, you can brush the potato skins with oil and season with sea salt before dehydrating in a dehydrator or very low oven for a healthier (but not as delicious) snack!
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