Herbed Potato Skins
6 large baking potatoes
1/2 c minced fresh herbs (thyme, chives, savory, parsley,
1 Salt to taste
1 freshly ground pepper
1 malt vinegar
1 lemon wedges
Preheat oven to 425F. Cut long thick strips of skin and potato with a sharp
knife. Soak in ice water for 15 minutes. Pat dry. Spread out on a nonstick or
sprayed baking sheet, (the originator of the recipe sprayed the potatoes several
times with oil while cooking).
Bake 10 minutes. Turn. Bake another 5 minutes, then sprinkle with the herbs.
Return to the oven for another 5 minutes. Eat with lemon or malt vinegar and
salt and pepper when golden brown and crispy.