Potato Skin Nachos
By Ocado
Published on 27 February 2023
We’ve given the ultimate no-waste snack a Mexican-inspired twist. Roasting leftover potato peelings instead of putting them in the compost is not only a tasty, toasty snack, but smug-inducing knowing you have used every part of the vegetable. If you like these, then why not try these potato skins tossed with garam masala and topped with raita and mango chutney for an Indian-inspired snack next time.Time and servings
50 minsTotal time
4Servings
5 minsPrep time
45 minsCooking time
Ingredients
- 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
Step 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.