Crispy Potatoes Skins With Horseradish Sauce

A crisp salted potato skin topped with a creamy horseradish and roasted garlic sauce.

Did you know that almost 70% of the vitamin content in a potato is in the skins? Because of this, I try as much as possible to not throw them away. If I make mashed potatoes, I use creamy Yukon gold potatoes and just mix them right in. When I make roasted potatoes,  I never peel them.

But sometimes when you make gnocchi, you really can not include the skins. I started making these skins and it became one of my favorite simple snacks or appetizers for a casual get together.

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What ingredients do you need for a crispy potato skin with horseradish sauce?

• Potatoes
• Sour Cream
• Mayonnaise
• Horseradish
• Roasted Garlic Cloves
• Maldon Sea Salt
• Black Pepper
• Chives
• Vegetable Oil
• Chives

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The Recipe…

Set the oven to 375 degrees. Bake potatoes until done, you want a knife to easily cut into them.

When cool enough to touch, cut potatoes in 1/2 lengthwise and scoop out all the fluffy potatoes in the middle. Save these insides for mashed potatoes or for gnocchi. You want to scrape out 95% of the filling.

Place a large sauté pan on the stove on medium heat and bring the pan to temperature. Add oil to the pan and when hot, fry the potato skins. When crispy, remove and drain on a paper towel and sprinkle with Maldon sea salt.

Mix together sour cream, mayonnaise, horseradish, roasted garlic cloves, and season with salt and pepper. Serve crispy potato skins with horseradish sauce garnished with fresh chopped chives.

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Recipe Tips:

• You could sprinkle the skins with shredded cheese such as cheddar or parmesan.
• Bacon bits are also a fun added topping if you have some left over.
• Use the inside of the potato to make asparagus soup, mashed potatoes or gnocchi.  

Make Ahead:

• The horseradish sauce can be made ahead and stored in the refrigerator for up to 5 days.
• The potatoes can be baked ahead as well.
• Pan frying the skins should be done right before service for best texture.

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Storing tips:

• You can freeze the potato filling if you are not planning on using it in the next 5 days. Then you have potato gnocchi on hand in the freezer.
• Store the skins in the refrigerator for up to 5 days if you bake them ahead. If you want to make weeks ahead the unfried skins can be frozen for up to 3 months in an airtight container.

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