The question in the title is a little facetious but potato skins cooked on the Big Green Egg are something of a revelation! Just before the Covid Pandemic lockdown we were lucky enough to get a 12.5Kg box of Linda (1951) potatoes from Carroll’s Heritage potatoes – they have been great and have kept the 2 of us going really well during the lockdown period. However April/May is the time when all self respecting potatoes that have not been chemically treated start to ‘sprout’ or as Lucy from Carroll’s Potatoes said – “start to wake up!!” We reached the point where the last 20-30 potatoes (these were relatively small, select potatoes) had developed lots of sprouts! Under normal circumstances we may have just composted them at this point – but we have been trying to reduce our demand on local shops so have looked for things to do with them – and success!!
We removed the potato shoots, scrubbed the potatoes and popped them into the large EGG whilst we were heating it up for a different cook. As these potatoes were only the size of an extra large hen’s egg they cook in around 30-40 mins. They were cooked over an indirect setup at around 180C (the other half of the EGG set up for direct cooking.)
Once cooked they were removed and allowed to cool. The next day the potatoes were cut in half lengthways and 90% of the flesh scooped out with a teaspoon leaving the remaining 10% supporting the skin. 20 potatoes therefore give you 40 skins which is a lot to play with! 
To cook and serve the halves were simply placed in the base of one of our ‘handleless” Tefal frying pans, and sprayed on each side with a little olive oil and sprinkled with salt placesd open side down in the pan and sautéed over direct heat at 170C until the edge of the skins were nicely coloured. They were then flipped over and the cooking continued until they were crispy.
We have simply been serving them with a homemade hummus dip, though they would also work with a simple cooked filling (more of that later!!). The potato that was scooped out was destined for other dishes which we will try and catch up with as we get chance.
For the moment though it is the skins that are taking the pride of place – they are lovely and ‘as cheap as chips’
…………….. go on – give them a go!!
Potato Skins - the best bits of the potato!?
Cooked potato cooked out of small baked potatoes to leave a glorious skin to sauté and roast!!
Ingredients
- 30 potatoes (size of a duck's egg)
- Spray oil e.g. olive or rapeseed oil
- Salt
Directions
- Step 1 Bake the potatoes indirectly at around 170-180C on the EGG until just cooked and allow to cool
- Step 2 Cut the potatoes in half lengthways and scoop out most of the cooked flesh (and set aside to use for another dish) leaving just a little potato lining the skins. Save the skins in the fridge till needed
- Step 3 Spray the skins (4 or 5 per person) with oil and sprinkle with salt. Place onto a solid cooking surface (e.g. pan) open side down and cook direct at 170C until the rim of the skin is golden coloured. Turn over and cook for another 5 mins or so until crisp.
- Step 4 Serve with a home made hummus dip
