Ingredients
15 total- 2 kg of white potatoes, peeled, skins only (see Tips)
- 1 tsp of ground coriander
- 1 tsp of smoked paprika
- 2 tbsp of olive oil
- 1 tsp of ground cumin
- 0.5 tsp of dried oregano
- 1 red onion, finely sliced
- 2 limes, juiced
- 200 g of guacamole
- 200 g of soured cream and chive dip
- 1 tbsp of salt
- 200 g of tomato salsa
- 1 large handful of coriander leaves
- 2 jalapeños, sliced, to taste
- 2 salad onions, sliced
Method
4 stepsStep 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Spread the potato skins over a baking sheet. Drizzle with olive oil, cumin, coriander, paprika and oregano then toss together and bake for 40 minutes, turning occasionally until evenly crisp.
Step 2
Put the red onion, lime juice and salt in a bowl and toss together. Set aside to pickle while the potato skins cook, stirring occasionally (see Tips).
Step 3
Remove the potato skins from the oven and spoon over the tomato salsa, guacamole and sour cream dip.
Step 4
Top with the pickled onions, jalapeños, salad onions and coriander to serve.