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.
Ingredients
Potato skins
- 6 baking potatoes
- oil, for cooking
- flaky sea salt
- ancho chilli flakes
Beetroot borani
- 4 beetroots
- 100g of Greek yoghurt
- 1 handful of mint leaves , finely chopped
- 1 tbsp of pomegranate molasses
- 1/2 lemon , juiced
- 1 tsp cumin seeds , toasted
- Carapelli Extra Virgin Olive Oil
- 1 tsp onion seeds
- 1 handful of fronds of fresh dill , chopped
- 50g of feta , crumbled
Method
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
- 6 baking potatoes
- oil, for cooking
- flaky sea 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
- 100g of Greek yoghurt
- 1 handful of mint leaves , finely chopped
- 1 tbsp of pomegranate molasses
- 1/2 lemon , juiced
Briefly toast the cumin seeds in a dry pan until fragrant
- 1 tsp cumin seeds , toasted
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
- extra virgin olive oil
- 1 tsp onion seeds
- 1 handful of fronds of fresh dill , chopped
- 50g of feta , crumbled
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Ancho potato skins with beetroot borani and feta
