Potato Scratchings
from https://www.greatbritishchefs.com/, by Stosie Madi

No trip to Stosie Madi's beloved pub The Parker's Arms would be complete without her earth-shatteringly crunchy potato skins to kick things off. Think ready salted crisps turned up to 11!

If you're making these at home, be sure to reserve the potato flesh to make Stosie's other delicious snack of Lancashire cheese puffs.

1 1/8 lb of floury potatoes, such as Maris Pipers
vegetable oil, for deep frying
flaky sea salt

Preheat the oven to 180°C/gas mark 4. Prick the potatoes with a fork and place in the oven for 1 hour or until the potato is soft and fluffy on the inside. Carefully scoop out the potato flesh and use for something else, such as mashed potato or Stosie's Lancashire cheese puffs.

Turn the oven down to 120°C/ gas mark 1/2 and place the potato skins in the oven to dry out for 20 minutes

Heat a deep fat fryer or deep pan of oil to 180°C and fry the skins until golden and crunchy.

Drain on absorbent paper and sprinkle liberally with sea salt.