Adam Liaw’s potato skins with chicken salt and sour cream makes the perfect Logies party snack

Name: Adam Liaw’s potato skins with chicken salt and sour cream makes the perfect Logies party snack
Cook time: 1 h 30 min
Yield: 6
Cuisine: Contemporary
Ingredients: 1kg washed potatoes; 1-2 litres vegetable oil, for deep frying; 1 tsp chicken salt (check gluten-free if required); juice and grated zest of ½ lemon; 1 cup sour cream, to serve; black pepper, to serve

Adam Liaw

August 5, 2024

Potato skins with chicken salt and sour cream.William Meppem

Potato skins are often treated as leftovers, but in my house they are the main event. We make the potato skins first, and then use the leftover potato to make something else (usually Japanese potato salad).

Ingredients

1kg washed potatoes
1-2 litres vegetable oil, for deep frying
1 tsp chicken salt (check gluten-free if required)
juice and grated zest of ½ lemon
1 cup sour cream, to serve
black pepper, to serve

Method

Step 1
Heat your oven to 200C fan-forced (220C conventional). Roast the potatoes whole for 1 hour. While still warm, halve them and squeeze the flesh into a bowl, leaving quite a bit of potato on the skins. (The flesh can be used for mashed potato etc.) Reserve the skins.
Step 2
Heat the oil to 180C and fry the potato skins in batches until golden brown. Drain on a wire rack, then season well with chicken salt.
Step 3
Combine the lemon juice and zest with the sour cream. Spread the sour cream on a serving plate and grind over plenty of black pepper. Serve the potato skins on top of the sour cream.

Adam’s tip: Forget roasting potatoes whole on a bed of rock salt. It doesn’t substantially improve the flavour or texture and it can be a pain to pick
out of the skins, not to mention a waste of salt.

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