India Food Network
Aug 14, 2018
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.