Potato Skin Crisps with Creamy Bagna Cauda Recipe - Great British Chefs
This recipe for potato skin crisps with a creamy bagna cauda transforms a part of the potato which mostly gets thrown in the bin - the peelings. But, with a little bit of olive oil, salt and paprika...
Ingredients
- 1 head of garlic, cloves separated and peeled
- 300ml of whole milk
- 100ml of double cream
- 10 anchovy fillets
- 50g of butter, melted
- 2 tbsp of olive oil
- potato peelings, from 4 large potatoes
- olive oil
- 1/2 tsp paprika, or to taste
- salt
- radicchio, separated into leaves
- chopped chives
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