Potato Peel Pie Recipe

Inspired by forthcoming Netflix release The Guernsey Literary and Potato Peel Pie Society, Chef Irfan Pabaney cooks up his version of a Potato Peel Pie only for India Food Network. His delicious twist includes potatoes 3-ways. You won’t want to miss this recipe, trust us!

Potato Peel Pie Recipe

For the Potato Pie:

- Preheat the oven to 180 C.

- Cut the big potatoes in half.

- Scoop out the potatoes using a scooper or a melon baller, leaving a little bit of the potato in the skin.

- Deep fry the potato shells until golden brown.

- Remove from the oil and allow the excess oil to be soaked up by a kitchen towel.

- Boil the baby potatoes with the skin on.

- Mash the boiled baby potatoes along with the skin.

- Add salt, pepper and chili flakes for flavor to the mash.

- Now add butter, cream, milk and cream cheese and whisk the entire mash very well. You need a nice, thick consistency. Keep aside.

- Slice up the chicken sausages.

- Chop the onions into medium sized pieces.

- Heat oil in a pan and when hot fry the onions until they are a lightly cooked.

- Add the chopped chicken sausages, salt, pepper, chili flakes and cook some more.

- Turn out into a bowl and add the chopped parsley. You can also now season with oregano or any other herbs of your choice.

- Now take the deep fried potato shells and fry them once again.

- Once fried, in the hollow put the mashed potatoes. Top the mash with the mixture of chicken sausages.

- Grate the cheese and add it on top of the sausages.

- Place the filled potato shells on an oven tray and into the preheated oven for 10-15 minutes until cooked and the cheese is melting.

- Remove from the oven carefully and serve with a side of crispy potato skins.

Chef’s flavour tips for the pie:

- You can use any combination of cheese as an option.

- Add lemon to the sausages for a nice flavour.

- Add chat masala, poppy seeds or green chilies to the potato mash if you like spice.


For the Potato Skin Chips

- Peel the potatoes, saving the skins. Make sure you get some of the potato flesh as well.

- Drain the moisture out if the peels completely.

- Add some salt to the skins.

- Deep fry the skins until crispy and serve!

- Chef’s flavour tips for the skins:

- Dust with chat masala or a mixture of turmeric and red chili powder for an extra zing to the crispy skins.

India Food Network

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