Ancho potato skins with beetroot borani and feta


These potato skins are made slightly smoky and spicy by the addition of ancho chilli flakes. We serve them with a beetroot borani, an Iranian dip served in the style of the classic Moro restaurant dish. You could also top this with cubes of fried halloumi. If you can’t find ancho flakes, try another smoky chilli flake, such as chipotle.

First published in 2023




Beetroot borani



Preheat the oven to 220°C/200°C fan


Pierce the potatoes a few times with a skewer or fork, then rub with oil and season with salt


Place directly onto the oven shelf and bake for 20 minutes


Reduce the oven temperature to 190°C/170°C fan and cook for a further 45 minutes to 1 hour, or until a deep brown colour and tender all the way through


To make the beetroot borani, bring a pot of salted water to a boil. Add the beetroot to the pan and cook until tender – around 40 minutes


Allow the potatoes to cool a little, then cut in half and scrape out the insides and reserve for another use


Cut each piece of potato skin into three, so that you have 3 wedges, then rub with lightly with oil, sprinkle with ancho chilli flakes and season with a little more salt


Bake for 10–15 minutes, or until golden brown and crisp, turning once


Rub the skins off the beetroot and transfer to a blender. Pulse to blitz the beetroot, then add the yoghurt, mint, pomegranate molasses, lemon juice and some salt and blend to a coarse purée


Briefly toast the cumin seeds in a dry pan until fragrant


Transfer the borani to a serving bowl and top with a swirl of olive oil, the toasted cumin seeds, nigella seeds, dill and feta. Serve with the ancho potato skins

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