Recipe - Blue Cheese And Lovage Dipping Sauce With Deep Fried Pota

Skins from about 1kg/2lb 4oz
baked
Potatoes
Sunflower oil
Salt

FOR THE DIPPING SAUCE
85 g Mild to medium strong blue
cheese; such as dolcelatte,
(85 to 110)
; Danish blue or
; gorgonzola
6 tablespoon Creme fraiche or thick
soured cream
2 tablespoon Chopped lovage leaf; (2 to
3)
1 tablespoon Lemon juice
Salt and pepper

1 For the Dipping Sauce: Mash the blue cheese with some creme fraiche
or soured cream until 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 pieces, (aim for
triangles or rectangles around 45 cm/1 1/22" across).

3 Heat the oil to 185c/360f/Gas 4 (test by dropping a cube of bread
or a piece of potato skin into the oil if it immediately starts to
fizz and brown within 1530 seconds, the heat is right).

4 When the oil is hot, fry the skins until golden brown, turning once
or twice so that they are evenly cooked. Don't fry too many skins at
a time or 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 hot with the
dipping sauce.

6 Alternatively toss the potato skins in oil, working it over with
your fingers until they are evenly coated.

7 Then spread out on a baking tray and bake at 220c/425f/Gas 7 for
about 812 minutes until browned and crisp. Serve as before.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.