Salt and pepper potato skins with beetroot dip




  • 8 (160g each) Red Delight potatoes, unpeeled
    2 tbs extra virgin olive oil
  • 2 medium fresh beetroot, peeled, halved
  • 6 large garlic cloves, skin on
  • 1 tbs extra virgin olive oil
  • 1 cup greek yoghurt
  • 1 tbs red wine vinegar
  • 1 tbs extra virgin olive oil
  • 1 tsp horseradish cream
  • 2 tsp thyme leave or micro cres, to serve
  • Method

    1. Preheat the oven to 180°C fan forced. Put the beetroot and garlic in centre of a sheet baking paper, spoon over the oil. Wrap tightly in baking paper then a sheet of foil. Place on a baking tray roast for 35-40 minutes or until beetroot and garlic are tender. Set aside for 10 minutes to cool. Roughly chop beetroot and place into a food processor. Squeeze roasted garlic from the skin and add to beetroot. Process until smooth. When cool, stir in the yoghurt, vinegar, olive oil and horseradish cream, season with salt and pepper. Refrigerate until ready to serve.
    2. Meanwhile, line a baking tray with non-stick baking paper. Pierce the potatoes all over with a fork. Place potatoes directly onto the oven rack under the beetroot and bake for 40 minutes or until just tender when tested with a skewer. Remove from oven and set aside for 15 minutes or until cool enough to handle.
    3. Cut the potatoes into quarters lengthways. Remove the potato flesh with a small spoon, leaving 1/2cm of the potato still on the skin. Place potato skins onto tray, drizzle over the oil and season with plenty of salt and pepper. Turn to coat both sides. Roast, for 15-20 minutes or until golden.
    4. Spoon dip onto a board or platter, scatter over the thyme and herbs, drizzle with extra virgin olive oil, serve with potato skins.

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