Receta Blue Cheese And Lovage Dipping Sauce With Deep Fried Pota
by Global Cookbook

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Ingredientes

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

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 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 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 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 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 Alternatively toss the potato skins in oil, working it over with your fingers till they are proportionately coated.
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.