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Lamplight Lounge Potato Skins
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Lamplight Lounge Potato Skins
Ingredients
  • 8 cups cold water
  • 9 cloves garlic peeled
  • 2 shallots peeled
  • 2 sprigs fresh thyme
  • 1 lemon halved
  • 1 tbsp coarse salt
  • 1 pound small gold potatoes approx. 12 small potatoes
  • 1 cup cornstarch
  • 1 tsp Spanish paprika
  • 1 tsp ground cayenne
Caper Yogurt
  • 2 tbsp butter
  • 2 tbsp capers drained
  • 1 5.5 ounce Container plain Greek yogurt
  • 1/2 lemon zested and juiced
  • 1 tsp coarse salt
  • Freshly ground black pepper to taste
Smoked Paprika Aïoli
  • 3/4 cup mayonnaise
  • 1 tsp smoked paprika
  • 1/2 lemon juiced and zested
  • 2 tsp chopped chives
  • 1 clove garlic minced
Potato Skins
  • Canola oil for frying
  • 1/4 cup capers drained
  • Micro cilantro
Instructions

  1. Combine water, garlic, shallot, thyme, lemon, salt, and potatoes in stock pot

  2. Bring to a boil and simmer, covered, for 12-15 minutes, until potatoes are tender

  3. Drain potatoes and cool for 10 minutes

  4. Combine cornstarch, paprika, and cayenne in a small bowl. Set aside.

  5. Smash potatoes gently between two baking sheets until they are in slightly flattened circles

  6. Line a baking sheet with parchment paper

  7. Roll smashed potatoes in cornstarch mix and coat on all sides

  8. Place on parchment lined baking pan and freeze for at least 2 hours

Caper Yogurt

  1. Heat butter in small skillet over medium heat until melted

  2. Add drained capers and cook for 5 minutes

  3. Remove capers from butter and cool for 15 minutes

  4. Combine Greek yogurt, lemon zest and juice, and salt in a small bowl. Add reserved capers. Season with pepper, to taste. 

  5. Refrigerate until ready to serve

Smoked Paprika Aïoli

  1. Combine mayonnaise, smoked paprika, lemon juice and zest, chives, and garlic in a small bowl

  2. Refrigerate until ready to serve

Potato Skins

  1. Preheat oil in deep fryer to 350°F

  2. Drain capers and fry for 3-5 minutes, until crispy. Drain on paper towels.

  3. Remove potatoes from freezer and fry for 3 minutes, until crispy

  4. Top potatoes with Manchego cheese, fried capers, and micro cilantro

  5. Serve with caper yogurt and paprika aïoli