Potato skin crisps with creamy bagna cauda


These potato skin crisps are a great way to make the most of a part of the potato which mostly gets thrown in the bin – the peelings. But, with the help of a little bit of olive oil, salt and paprika then potato peelings can transform into delicious, savoury crispy bites. Here we’ve served them with a creamy version of a bagna cauda, a garlic and anchovy dip.

First published in 2023




Bagna Cauda

Potato skin crisps

To serve



Preheat the oven to 220°C/gas mark 7


To make the bagna cauda, add the garlic, milk and cream to a saucepan and cook over a very low heat until the garlic is soft, around 15-20 minutes

  • 1 head of garlic, cloves separated and peeled
  • 300ml of whole milk
  • 100ml of double cream

Meanwhile, add the potato peelings to a baking tray and toss with a drizzle of olive oil, the paprika and season with salt to taste. Then, spread the peelings out on the tray


Bake for 10-15 minutes, turning once, or until the peelings are golden and crisp. Remove from the oven and set aside


Use the back of a wooden spoon to crush the softened garlic into the milk


Add the anchovies and stir to help them melt into the bagna cauda


Whisk in the butter and olive oil

  • 50g of butter, melted
  • 2 tbsp of olive oil

Serve the potato skin crisps and radicchio with the bagna cauda for dipping, and sprinkle on the chives

First published in 2023

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.