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Receta Blue Cheese And Lovage Dipping Sauce With Deep Fried Pota

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Raciónes: 4

Ingredientes

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  • Skins from about 1kg/2lb 4oz baked Potatoes Sunflower oil Salt
  • 85 gm Mild to medium strong blue cheese, such as dolcelatte, (85 to 110) Danish blue or possibly gorgonzola
  • 6 Tbsp. Creme fraiche or possibly thick soured cream
  • 2 Tbsp. Minced lovage leaf, (2 to 3)
  • 1 Tbsp. Lemon juice Salt and pepper

Direcciones

  1. 1 For the Dipping Sauce: Mash the blue cheese with some creme fraiche or possibly soured cream till smooth, then gradually beat in the remainder.
  2. 2 Stir in the lovage, lemon juice, salt and pepper. Taste and adjust the seasoning. Cut the potato skins up into largish pcs, (aim for triangles or possibly rectangles around 4-5 cm/1 1/2-2" across).
  3. 3 Heat the oil to 185c/360f/Gas 4 (test by dropping a cube of bread or possibly a piece of potato skin into the oil - if it immediately starts to fizz and brown within 15-30 seconds, the heat is right).
  4. 4 When the oil is warm, fry the skins till golden, turning once or possibly twice so which they are proportionately cooked. Do not fry too many skins at a time or possibly you will lower the oil temperature too far and end up with greasy results.
  5. 5 When done scoop out with a slotted spoon and drain briefly on kitchen paper. Sprinkle with salt and serve piping warm with the dipping sauce.
  6. 6 Alternatively toss the potato skins in oil, working it over with your fingers till they are proportionately coated.
  7. 7 Then spread out on a baking tray and bake at 220c/425f/Gas 7 for about 8-12 min till browned and crisp. Serve as before.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 119g
Recipe makes 4 servings
Calories 354  
Calories from Fat 266 75%
Total Fat 29.5g 37%
Saturated Fat 10.78g 43%
Trans Fat 0.0g  
Cholesterol 89mg 30%
Sodium 228mg 10%
Potassium 245mg 7%
Total Carbs 1.7g 0%
Dietary Fiber 0.0g 0%
Sugars 0.05g 0%
Protein 18.9g 30%
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