Truffle Potato Skins
Truffle anything spruces up life in Lockdown. Turning potato skins into a treat is a definite positive in eking out avoiding going shopping for just a little bit longer. The potato skin thrift of this recipe is quickly replaced with the Truffle oil. I was given a bottle for Christmas, hence my meagre skins turning into truffley treats. Whichever way you have them, served warm, they hit the spot.
The trick is to cover the raw skins in paper towel. This stops them from turning grey, and also dries them out a little which helps in their crisping. Leave the paper towel on for a minimum of half an hour to help achieve this.
Preheat the oven to 200C/390F.
Remove the kitchen roll.
There are so many different oils you could use. I tend to use olive oil or rapeseed oil.
Lightly drizzle the skins with oil before tossing them around in the oil so that it is reasonably evenly disbursed. Do this with a spoon or clean bare hands.
Put the skins in the hot oven for about 10-20 minutes.
Check now and then and keep them in the oven until crisp. How much water content they have will affect how long they take to crisp up.
When they are crisp, remove from the oven and serve with whatever you like. If you really want to go overboard, how about soured cream and lumpfish caviar. And …. dream.
