Thursday, March 15, 2018

Crispy Parmesan Potato Skins with Bagna Cauda



We absolutely love salty foods in our household. In fact, I think Josh stocks up on olives at least once a week. So when we went grocery shopping this week he was super intrigued when I put anchovies in the cart. If you haven't heard of bagna cauda before, it translates in Italian to "hot bath" and it's typically served with raw vegetables for dipping. It's a combination of olive oil, garlic, anchovies and butter, so I think it's a great accompaniment for these crispy potato skins (yes, I used the scraps - don't throw those skins away!). 

Serve this as an appetizer or as a side dish with a big leafy green salad.




1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat and place potato skins on top in a single layer. Pat them dry with paper towels. Drizzle with olive oil and season with salt; roast for 30 minutes, or until crispy.



2. Meanwhile, place olive oil, butter, anchovies and garlic in a food processor and process until smooth. Transfer to a saucepan and keep warm over low heat.



3. Once out of the oven, transfer the fries to a large mixing bowl and toss with a few tablespoons of the bagna cauda. Place the potato skins on a serving platter and garnish with cheese, parsley and lemon zest. Serve the remaining bagna cauda on the side for dipping (I used a small cast iron skillet to keep it warm).





Crispy Parmesan Potato Skins with Bagna Cauda
Serves 6

All you need:
Potato skins from 5 pounds of russet potatoes (or sweet potatoes)
Olive oil, for drizzling
Salt, to taste
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped flat-leaf parsley
Zest of 1 lemon

Bagna Cauda
1/2 cup olive oil
1 stick unsalted butter, room temperature
12 anchovy filets
6 garlic cloves

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat and place potato skins on top in a single layer. Pat them dry with paper towels. Drizzle with olive oil and season with salt; roast for 30 minutes, or until crispy.
2. Meanwhile, place olive oil, butter, anchovies and garlic in a food processor and process until smooth. Transfer to a saucepan and keep warm over low heat.
3. Once out of the oven, transfer the fries to a large mixing bowl and toss with a few tablespoons of the bagna cauda. Place the potato skins on a serving platter and garnish with cheese, parsley and lemon zest. Serve the remaining bagna cauda on the side for dipping (I used a small cast iron skillet to keep it warm).

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