Oven Baked Super Crispy Potato Skins with Homemade Ranch

Must. Stop. Eating. Potato. Skins. - that thought actually went through my head after I took these photos of my Oven Baked Super Crispy Potato Skins!

I didn't eat ALL of them...just most of them.

I use baby coliban/chat/mini potatoes, and I bake them with a lightly spiced butter...mmmmmmmmm butter...

I also don't just use the skins, but also the fluffy insides - so you get a combination of crispy skins mixed with the crunchiest little pieces of baked potato you could ever wish for.

If you look really closely at the photo below, you can some little bubbles of the spiced butter - this shot was taken as soon as they came out of the oven.

Butter is a food group, right? Just like bacon, yeah!!! Not STRICTLY necessary, but life is boring without it...

I serve these with my version of homemade ranch dressing - you won't go back to bottled sauce again. Such a rich tasting sauce for only a few ingredients - I think you might find other things to pair it with!

Lee-Ann ♥

Suggested Mains/Accompaniments:

Oven Roasted Lamb Ribs with Youghurt Mint & Garlic Sauce

Pesto Lamb Cutlets with Prosciutto

Lamb Burgers with Bacon & Yoghurt Sauce

Oven Baked Super Crispy Potato Skins with Homemade Ranch

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Oven Baked Super Crispy Potato Skins with Homemade Ranch - oven baked in a lightly spiced butter until crunchy & crisp

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Total Time: 1 hour 15 minutes

Serving: 4 as a side

Calories: 283kcal

Author: Lee-Ann Grace

Ingredients

• 700 g chat/mini/baby coliban potatoes - roughly even -sized
• 30 g salted butter - melted
• ¼ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ¼ ground coriander seeds
• salt & pepper to taste
• ¼ cup mayonnaise
• ¼ cup sour cream I use light
• ¼ teaspoon garlic powder
• 1 tablespoon milk
• ½ teaspoon white wine vinegar

Instructions

• Pre heat oven to 200c / 390f fan forced
• Place potatoes, evenly spaced, on a large, rimmed baking sheet lined with baking/parchment paper (see note) and bake for 30 mins
• To make the homemade ranch, combine mayonnaise & sour cream, mixing until smooth
• Add garlic powder, milk & vinegar to mayo, mixing to combine (see note) & set aside
• Remove tray from oven, and while holding potatoes steady with tongs, with a sharp knife cut each potato in quarters & open up slightly to cool (about 2 mins)
• Meanwhile, in a small microwave safe bowl, melt butter, then add cumin, paprika & ground coriander seeds mixing to combine
• Using a melon baller, scoop out the flesh from each potato quarter, and place scooped flesh back on to tray amongst the skins
• Using pastry brush, brush the melted butter mixture over the potato (see note) sprinkle with salt & pepper
• Bake for 22 - 30 mins, or until crispy & well browned (see note)
• Serve immediately with homemade ranch dressing

Notes

The potatoes don't have to be exactly the same size - roughly is fine. The ones I buy here in Australia usually come out to about 14 little potatoes.

It is important that you use a baking sheet/tray with very low sides, this allows the air to circulate & your potatoes to be crisp. You also want a baking tray that can fit the finished potatoes - mine is 33 cm / 12 ½ inches square - and I had some room to spare.

When making your homemade ranch, taste your finished product. If it tastes a bit too sharp, add more mayo or sour cream until you get the taste you want. You could add more milk but watch it doesn't get too runny. You could of course add some chopped fresh herbs if you want, chives might be good.

I use a silicone pastry brush to coat the potatoes in the spiced butter mixture. The silicon "bristles" are so soft that I can easily get most of the potato covered without disturbing it on the tray too much. Keep mixing the spiced butter as you are brushing, the spices will want to settle to the bottom. I also try not to have great pools of butter sitting in the cupped part of the skins - this may seem like a good idea but you want them to be crunchy, not just buttery & soggy.

When cutting the potatoes into quarters, you want to use a really sharp knife so that you don't squash the potatoes as you cut them. If you are having trouble initially cutting through the skin without squashing them, pierce the top of the potato with the point of the knife first then start your cut there.

A final note on cooking time - when it gets towards the end of the cooking time, watch your skins carefully...these kinds of potatoes have very thin skin, and if you are not careful these little crispy bits of potato skin crunchiness can soon burn.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*