Crispy Potato Skins with Spinach and Fennel

Crispy Potato Skins with Spinach and Fennel

Potato skins are lovey when loaded with cheese, potato and Mexican salsa and guacamole. However, we thought we’d take them a little more upmarket, adding spinach, fennel and a dressing inspired by a dinner we had at a local restaurant, Provenance Kitchen Brix & Mortar

Cambridge doesn’t have a great BBQ restaurant, the restaurants in town aren’t allowed to smoke on-site, so any BBQ food is reheated. Provenance, while not a BBQ restaurant as such, cooks most of its dishes over live fire. They’re well worth a visit even though they’re situated a few miles out of Cambridge. Their Sunday lunches are epic, but make sure you book.

The dressing for this dish was my creation after having a sardine starter at Provenance. 

Cooking surfaces

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BBQ Temperature



For the potato skins

  • 4 large potatoes
  • 1 tbsp olive oil
  • 1 tsp Maldon salt

For the dressing

  • 2 tbsp rapeseed oil
  • 1 tsp black mustard seeds
  • 1/2 tsp tumeric
  • 1.5 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1.5 tbsp tamarind concentrate

To assemble the dish

  • Shaved fennel
  • Spinach leaves


  1. Setup your Egg for an indirect cook with your ConvEGGtor and stainless grid. Set the temperature to 200°C. 
  2. Using a fork, prick your potatoes all over. Place them into the Egg and cook them for 1 hour. 
  3. Turn your potatoes and cook for a further 30 minutes. 
  4. Now drizzle your potatoes with oil, sprinkle with Maldon salt and cook for a further 30 minutes.
  5. Take your potatoes off the Egg, cut them in half and scoop out the majority of the potato, reserve this to make mash for another dish. 
  6. Drizzle the empty skins with a little oil and return them to the Egg to cook for 20 minutes and crisp up.
  7. In a pan, fry off the mustard seeds in the oil until they start popping. Add the turmeric and fry for 30 seconds.
  8. Now add the palm sugar, fish sauce and tamarind and cook until the palm sugar has melted. 
  9. Take your potato skins off the Egg, add a few spinach leaves to each, top with fennel and then drizzle with the dressing. 

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