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
BBQ Temperature
Ingredients
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
Method
- Setup your Egg for an indirect cook with your ConvEGGtor and stainless grid. Set the temperature to 200°C.
- Using a fork, prick your potatoes all over. Place them into the Egg and cook them for 1 hour.
- Turn your potatoes and cook for a further 30 minutes.
- Now drizzle your potatoes with oil, sprinkle with Maldon salt and cook for a further 30 minutes.
- 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.
- Drizzle the empty skins with a little oil and return them to the Egg to cook for 20 minutes and crisp up.
- In a pan, fry off the mustard seeds in the oil until they start popping. Add the turmeric and fry for 30 seconds.
- Now add the palm sugar, fish sauce and tamarind and cook until the palm sugar has melted.
- Take your potato skins off the Egg, add a few spinach leaves to each, top with fennel and then drizzle with the dressing.