Crispy Potato Skins with Porcini Mayo, Truffle Oil & Parmesan
Recipes
1 min read
Ingredients
| Thickly peel the skins of 3 Agria potatoes | ||
| Porcini mayonnaise - add a pinch of porcini powder to 3 tablespoons of good quality mayonnaise and 1 tablespoon of Anchor Sour Cream | ||
| Deep fry potato skins at 180˚C until golden and crispy | ||
| Truffle oil | ||
| Mainland Shredded Parmesan | ||
| Salt & pepper | ||
| Chopped parsley |
Method
- Place in serving dish and add a generous dollop of the
porcini mayo on the side, a drizzle of truffle oil, a good
sprinkle of parmesan and a sprinkle of chopped parsley.
