Ingrid van den Arend

Snack, serves 4. Preparation time approx. 10 minutes (plus 20 minutes in the oven).

• 10 to 12 medium-sized firm potatoes
• 2 tablespoons of sunflower oil + oil for greasing
• 2 tablespoons of mayonnaise
• 2 tablespoons of ketchup
• 2 tablespoons of crème fraîche
• 1/2 teaspoon of paprika
• 1 packet of crabsticks
• 1 spring onion
• 1 bunch of dill
• salt, pepper

Put a big oven dish in the oven and heat to 230˚C.
Peel the potatoes but not too thinly. The potatoes can be used for a different dish, the thick potato peel is used for this snack.
Put the peel with the cut sides on a sheet of kitchen paper. Press and remove some of the juice. Put the oil in a bowl and shake the potato peels through the oil so that they are coated. Sprinkle with coarsely-ground salt and pepper to taste.
Grease the hot oven dish. Put the peels in the dish with their skin sides down. Bake for 10 minutes. Turn the peel and bake for another 10 minutes.
In the meantime, prepare the crab salad. Mix mayonnaise, ketchup, crème fraîche and paprika in a bowl. Finely cut the crabsticks, spring onion and dill. Ladle through the sauce and season with salt and pepper.
Remove the crispy potato skins from the oven and serve immediately with the salad.

Tip: You can vary the dip sauce endlessly (guacamole, honey-mustard mayonnaise), but the crisp potato skins are delicious enough with only pepper and salt.