Blue Cheese And Lovage Dipping Sauce With Deep Fried Pota Recipe

• Skins from about 1kg/2lb 4oz baked Potatoes Sunflower oil Salt
• 85 gm Mild to medium strong blue cheese, such as dolcelatte, (85 to 110) Danish blue or possibly gorgonzola
• 6 Tbsp. Creme fraiche or possibly thick soured cream
• 2 Tbsp. Minced lovage leaf, (2 to 3)
• 1 Tbsp. Lemon juice Salt and pepper

1. 1 For the Dipping Sauce: Mash the blue cheese with some creme fraiche or possibly soured cream till smooth, then gradually beat in the remainder.
2. 2 Stir in the lovage, lemon juice, salt and pepper.
3. Taste and adjust the seasoning.
4. Cut the potato skins up into largish pcs, (aim for triangles or possibly rectangles around 4-5 cm/1 1/2-2" across).
5. 3 Heat the oil to 185c/360f/Gas 4 (test by dropping a cube of bread or possibly a piece of potato skin into the oil - if it immediately starts to fizz and brown within 15-30 seconds, the heat is right).
6. 4 When the oil is warm, fry the skins till golden, turning once or possibly twice so which they are proportionately cooked.
7. Do not fry too many skins at a time or possibly you will lower the oil temperature too far and end up with greasy results.
8. 5 When done scoop out with a slotted spoon and drain briefly on kitchen paper.
9. Sprinkle with salt and serve piping warm with the dipping sauce.
10. 6 Alternatively toss the potato skins in oil, working it over with your fingers till they are proportionately coated.
11. 7 Then spread out on a baking tray and bake at 220c/425f/Gas 7 for about 8-12 min till browned and crisp.
12. Serve as before.

potatoes, blue cheese, creme fraiche, lovage leaf, lemon juice salt

Taken from cookeatshare.com/recipes/blue-cheese-and-lovage-dipping-sauce-with-deep-fried-pota-87321 (may not work)