serves
4-6
prep
10 minutes
cook
1:15 hour
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
1:15
hour
difficulty
Easy
level
Stream free On Demand
Zero Waste Winners
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 kg potatoes
- Vegetable oil, for deep-frying
- 1 lemon, juiced and zest peeled in strips
- 3 sprigs rosemary
- 2 tbsp sea salt flakes
- 1 tsp vegetable stock powder
- ½ cup sour cream
Instructions
- Preheat the oven to 200˚C. On a baking tray, roast the potatoes whole for 1 hour, then halve them and scoop out the flesh. The flesh can be used for mashed potato, potato salads etc. Reserve the baked potato skins.
- In a large saucepan, heat enough oil to deep-fry to 180˚C and deep-fry the potato skins in batches, until golden-brown. Use a slotted spoon to transfer the cooked potato skins to a wire rack.
- To make the lemon and rosemary salt, heat the lemon zest strips, rosemary and sea salt flakes in a medium dry frying pan, shaking regularly until the lemon and rosemary are completely dry. This may take up to 20 minutes. Transfer the ingredients from the pan to a high-speed blender and blend to a coarse powder. In a small bowl, combine the salt mixture with the vegetable stock powder and mix well to combine.
- In a second small bowl, combine the lemon juice and sour cream. Serve the potato skins with the lemony sour cream and plenty of the lemon and rosemary salt.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Zero Waste Winners
