1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat and place potato skins on top in a single layer. Pat them dry with paper towels. Drizzle with olive oil and season with salt; roast for 30 minutes, or until crispy.
2. Meanwhile, place olive oil, butter, anchovies and garlic in a food processor and process until smooth. Transfer to a saucepan and keep warm over low heat.
3. Once out of the oven, transfer the fries to a large mixing bowl and toss with a few tablespoons of the bagna cauda. Place the potato skins on a serving platter and garnish with cheese, parsley and lemon zest. Serve the remaining bagna cauda on the side for dipping (I used a small cast iron skillet to keep it warm).
Crispy Parmesan Potato Skins with Bagna Cauda
Serves 6
All you need:
Potato skins from 5 pounds of russet potatoes (or sweet potatoes)
Olive oil, for drizzling
Salt, to taste
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped flat-leaf parsley
Zest of 1 lemon
Bagna Cauda
1/2 cup olive oil
1 stick unsalted butter, room temperature
12 anchovy filets
6 garlic cloves
All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat and place potato skins on top in a single layer. Pat them dry with paper towels. Drizzle with olive oil and season with salt; roast for 30 minutes, or until crispy.
2. Meanwhile, place olive oil, butter, anchovies and garlic in a food processor and process until smooth. Transfer to a saucepan and keep warm over low heat.
3. Once out of the oven, transfer the fries to a large mixing bowl and toss with a few tablespoons of the bagna cauda. Place the potato skins on a serving platter and garnish with cheese, parsley and lemon zest. Serve the remaining bagna cauda on the side for dipping (I used a small cast iron skillet to keep it warm).