Potato Skin Wedges, Cajun Chile Dip
Comments: No need to deep-fry; barbecued potato skins become crisp in no time while giving them a grilled taste.
Cajun chile dip is perfect with these potatoes.
If you do not have any green chile paste or fresh chiles, simply mix 1 or 2 drops Tabasco sauce into the dip.
Servings: 4
Approximately 1 cup [250 mL] dip
IngredientsPreparation
  • 4 large baking potatoes
  • Olive oil
Cajun Chile Dip
  • 1 cup [250 mL] plain yogurt
  • 2 cloves garlic, crushed
  • 2 teaspoons [10 mL] tomato paste
  • 1 teaspoon [5 mL] green chile paste
    ot
    1 small fresh chile, seeded and finely chopped
  • 1/2 teaspoon [2.5 mL] celery salt
  • Salt and freshly ground pepper, to taste
  • Bake or microwave unpeeled potatoes until tender.
  • Halve potatoes lengthwise; using a spoon, delicately remove potato meat leaving just a thin coat potato meat on the skin.
  • Refrigerate or freeze potato meat for another use.
  • Preheat barbecue to medium-high intensity.
  • Halve potato skins lengthwise.
  • Using a brush, lightly coat potato skin wedges with olive oil.
  • Barbecue potato skin wedges onto hot barbecue rack for 4 to 5 minutes, until crisp.
  • Meanwhile, into a small bowl, well mix together all Cajun chile dip ingredients until well blended.
  • Serve crisp potato skin wedges, along with Cajun chile dip.