These baked potato skins are fantastic on their own, but become impossible to resist when paired with a yogurt curry sauce.
Cookin' Canuck has been up and running for about 11 months now. I was going to wait until it hit the 1-year mark before I did a giveaway, but then I thought, "Why wait?" Indeed, why wait to thank all of you who returned to my site again and again, leaving encouraging comments or just perusing? I truly appreciate your support.
Vegetarian Planet, written by Didi Emmons, took an honored place on my bookshelf shortly after it was published in 1997. There is a reason why it never came close to landing in the garage sale pile. Quite simply, it is fantastic! Packed with about 550 pages of easy and enticing recipes, this book makes eating healthfully enjoyable and inspiring. Great recipes never go out of style. Now, if there has to be a downside, I will mention that there are no photos. Typically this would irk me and make me put the book back on the shelf. What can I say? I'm a visual learner. However, this book is laid out very well and the recipes are so consistently good that I simply had to purchase a copy to share with one of you.
I can expound upon this book forever, but don't just take my word for it. Steven Raichlen (author of The Barbecue Bible) said, "Didi Emmons is a bold, new talent! Vegetarian Planet is one of the most exciting cookbooks to cross my desk in ages - chock-full of of hip, imaginative, explosively flavorful recipes that are easy to make and fun to eat." With recipes such as Spinach-Ricotta Dumplings in Portobello Tomato Sauce and French Lentil Salad with Caramelized Balsamic Vinaigrette, how can you argue with him?
The recipe that I shared in the last post, Tomato and Peanut Soup with Sweet Potato and Chickpeas, was inspired by one of Didi Emmons' recipes, with several tweaks and additions. This baked spicy potato skin recipe, however, is pure, unadulterated Didi. Well, except for the sauce. That's pure, unadulterated Cookin' Canuck - lifted from my Zucchini Latkes with Yogurt-Curry Sauce recipe. These little bites are, quite simply, one of the best potato skin recipes I have ever tried. My youngest son said to me, "Mum, I don't like these potatoes...I love them!" A resounding endorsement, I'd say.
The recipe:
The Sauce:
In a medium bowl, combine ½ cup plain Greek yogurt, 1 tablespoon mango chutney, ½ teaspoon fresh lime juice, ¼ cup mayonnaise, and 2 teaspoon curry powder.
Whisk until combined.
Cover and chill for 1 to 2 hours until the flavors are melded.
The Potatoes:
Preheat the oven to 400 degrees F.
Scrub 4 large or 6 medium russet potatoes and pierce them in several places with a fork. Place the potatoes directly on the oven rack and bake for 1 hour.
Remove potatoes from the oven, cut in half lengthwise, and let cool for 10 minutes.
Using a small spoon, scoop most of the flesh out of the potatoes, leaving about ¼-inch layer of flesh in each. Reserve the potato flesh for another use.
Cut each potato half in 3 to 4 pieces (depending on the size of your potatoes) crosswise.
Pour ¼ cup olive oil in a small bowl, roll each potato piece in olive oil, shake off excess, and place on a baking sheet.
In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 ½ teaspoons chili powder, 1 ½ teaspoons curry powder, and 1 ½ teaspoons ground coriander. Sprinkle the mixture (I used about ⅔ of it) over the potatoes.
Bake the potatoes for 15-18 minutes, or until they are crisp and brown. Serve immediately, with the yogurt sauce on the side.
Printable Recipe
Baked Spicy Potato Skins Recipe with Yogurt-Curry Sauce
Ingredients
The Sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon mango chutney
- ½ teaspoon fresh lime juice
- ¼ cup mayonnaise
- 2 teaspoons curry powder
Potatoes:
- 4 large or 6 medium russet potatoes scrubbed clean
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons curry powder
- 1 ½ teaspoons ground coriander
Instructions
The Sauce:
- In a small bowl, combine all of the sauce ingredients. Whisk well to combine.
The Potatoes:
- Preheat the oven to 400 degrees F.
- Pierce the potatoes in several places with a fork. Place the potatoes directly on the oven rack and bake for 1 hour. Remove potatoes from the oven, cut in half lengthwise, and let cool for 10 minutes.
- Using a small spoon, scoop most of the flesh out of the potatoes, leaving about ¼-inch layer of flesh in each. Reserve the potato flesh for another use. Cut each potato half in 3 to 4 pieces (depending on the size of your potatoes) crosswise.
- Pour olive oil in a small bowl, roll each potato piece in olive oil, shake off excess, and place on a baking sheet. In a small bowl, combine salt, pepper, chili powder, curry powder, and coriander. Sprinkle the mixture (I used about â…” of it) over the potatoes.
- Bake the potatoes for 15-18 minutes, or until they are crisp and brown. Serve immediately, with the yogurt sauce on the side.
Chow and Chatter
yummy recipe and great giveaway congrats of one year of your lovely blog Rebecca
Sarah
And finally follower / RT on Twitter (@jo_jo_ba)
Andrew's Mom
Will follow on Twitter and RT.
Sarah
Ooh, so hard to pick! I would say that mushroom orzotto!! I love mushrooms, and I have 2 packets of the gourmet dried ones to play with!
Andrew's Mom
Became a fan on Facebook - Jenny Hartin.
Andrew's Mom
Lots of the desserts but these potato skins will be made very soon!
Belinda @zomppa
The question is what DON'T I want to try? This is great, but your scallion cheese puffs...
Daydreamer Desserts
@DaydreamerDsrts following & RT'ed the givaway!
Daydreamer Desserts
Became a Fan on Facebook: Joseline Tavares!
Daydreamer Desserts
Def on the list of things to make are... of course the Heath Bar cookies, brown butter & chocolate oatmeal bars are sayin' something and wouldn't want to leave out the chocolate-toffee bars. Hmmm do you see a pattern? I def need this book... gotta find a way to get more veggies into my diet. ;0)
Chitra
this recipe has so many things I love - potato, yogurt and curry flavoring. very nice site.
Rachael
YUM! I love potato skins, and love the idea of making a spicy version! The book looks fantastic!
Judy
How can something as simple as chunks of potatoes look so good? Can't wait to do these!
redkathy
Your potatoes are stunning! Love the combination of spices, curry is a new favorite in my kitchen. My son bought me The Barbecue Bible for Christmas and gave his father a hint, hint... mom needs a new grill. I have my fingers crossed!
valtully
Great Recipes! Always love to try new food! Big fan of Cookin' Canuck!
RellaBellaK
And tweeted about it!
@RellaBellaK
http://www.pennypinchingepicure.com
Vegetable Matter
We have tons of vegetarian cookbooks, but somehow have never acquired this one. We just made a sandwich inspired by a fellow blogger who was inspired by the same book, so there must be something in the air right now. Anyway, I love your spin on the original. For some reason, we're not growing sweet potatoes this year (mostly because I forgot to order the starters), and you're making me regret my sloth.
Maria
I am still wanting those Heath cookies:) These look great too though! I have too many recipes to try:)
Noelle
I am already a fan on Facebook: Noelle Ferrada Kelly
Noelle
I tweeted giveaway! http://twitter.com/singerinkitchen/status/10375964146