enchanted green: my herb garden

Irish Cooking
Recipes for St. Patrick's Day

Baked or Fried Potato Skins with Aioli Sauce Dip

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.

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.