Preheat the oven to 200C. Prick each potato all
over and rub with a little of the oil. Place them
directly on the oven shelf and bake for 40-45
minutes until they feel slightly soft when
squeezed, then leave to cool.
Cut each potato in half lengthways and then into
quarters. Scoop out the flesh, retaining for
another use such as mash, and leaving a layer of
potato at least 5mm in thick on the skin.
Brush all over with the remaining oil and arrange
in a single layer, skin-side down, on a wire rack
set on a roasting tin.
Season generously and sprinkle over the rosemary.
Bake for 30 minutes, turning half way through,
until crisp and golden brown. Serve hot.
Originally Submitted
8/2/2015
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