Potato skin crisps with creamy bagna cauda
These potato skin crisps are a great way to make the most of a part of the potato which mostly gets thrown in the bin – the peelings. But, with the help of a little bit of olive oil, salt and paprika then potato peelings can transform into delicious, savoury crispy bites. Here we’ve served them with a creamy version of a bagna cauda, a garlic and anchovy dip.
Ingredients
Metric
Imperial
Bagna Cauda
- 1 head of garlic, cloves separated and peeled
- 300ml of whole milk
- 100ml of double cream
- 10 anchovy fillets
- 50g of butter, melted
- 2 tbsp of olive oil
Potato skin crisps
- potato peelings, from 4 large potatoes
- olive oil
- 1/2 tsp paprika, or to taste
- salt
To serve
- radicchio, separated into leaves
- chopped chives
Method
Preheat the oven to 220°C/gas mark 7
To make the bagna cauda, add the garlic, milk and cream to a saucepan and cook over a very low heat until the garlic is soft, around 15-20 minutes
- 1 head of garlic, cloves separated and peeled
- 300ml of whole milk
- 100ml of double cream
Meanwhile, add the potato peelings to a baking tray and toss with a drizzle of olive oil, the paprika and season with salt to taste. Then, spread the peelings out on the tray
- potato peelings, from 4 large potatoes
- olive oil
- 1/2 tsp paprika, or to taste
- salt
Bake for 10-15 minutes, turning once, or until the peelings are golden and crisp. Remove from the oven and set aside
Use the back of a wooden spoon to crush the softened garlic into the milk
Add the anchovies and stir to help them melt into the bagna cauda
Whisk in the butter and olive oil
- 50g of butter, melted
- 2 tbsp of olive oil
Serve the potato skin crisps and radicchio with the bagna cauda for dipping, and sprinkle on the chives
- radicchio, separated into leaves
- chopped chives
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