Thursday, March 16, 2006

Baked or Fried Potato Skins with Aioli Sauce Dip

In celebration of St. Patrick's Day, JadeMarie sent this recipe:

An old Irish saying goes that "Only two things in this world are too serious to be jested on, potatoes and matrimony." This recipe is a perfect appetizer for a St. Patrick's Day party, very easy to make, and absolutely delicious.

Ingredients
2 - 6 medium potatoes
3 tbsp. melted butter (for baked skins)
coarse salt
oil for deep frying (fried skins)

Aioli Sauce Dip
cooked pulp of 2 med. potatoes
8 cloves garlic, crushed
1 c. virgin olive oil
1 egg yolk
1 tsp. lemon juice

Scrub potatoes, rinse well and pat dry. Pierce the skins several time with a
fork. Bake in a 350 degree oven for 45 minutes or until tender (or microwave on HIGH for 8 minutes). Let stand 4 minutes to cool slightly, cut in half, then scoop out flesh (set aside to use for the dip) This will leave an approximately 1/2 inch thick potato shell. Take a sharp knife, and cut shells into eight equal sections.
For baked skins, brush inside and outside with melted butter and sprinkle with coarse salt. Place on a baking sheet lined with tinfoil and bake at 475 degrees for 10-15 minutes until crisp.
For fried skins, heat oil and fry skins until crisp. Drain on paper towels.

To prepare the sauce:
Combine potato pulp, garlic and half the oil in a blender and blend until smooth. Add egg yolk and slowly add the remaining oil and the lemon juice.
If sauce seems too thick, add a teaspoon or two of water. Serve sauce in a dip bowl surrounded by potato skins.


And, of course, GREEN BEER!

1 comment:

Sara said...

That does strike me as a tasty appetizer. Nice job. A little different from my usual appetizers.