Potato Skins with Peanut Sauce

gardenguru1950

15 years ago

Many moons ago, I had a very special appetizer at a restaurant in Beverly Hills (The Bombay Bicylce Company -- upscale-nouvelle-fusion Indian cuisine).

It was potato skins with a spicy peanut sauce.

I am sure I've seen this appetizer on other menus (I even think I had it at at least one other restaurant).

Does anyone have a recipe for this?

Thanks,

Joe

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Comments (10)

Terri_PacNW
15 years ago
Darn Joe, I thought you were posting a recipe..LOL

Sounds yummy to me!
recipes
15 years ago
I wish you were posting the recipe too. I recently made grilled peaches with a peanut sauce. It was fantastic so now I'm looking for recipes like it. Potatoes sound like they'd be great!
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lpinkmountain
15 years ago
I have a couple of great peanut sauce recipes, but I don't know about potato skins. Should I post them or do you have such things?
Terri_PacNW
15 years ago
please post Pink!
jessyf
15 years ago
Joe if no one comes up with the recipe, try posting on the Recipe Exchange. GingerStThomas can find anything.
canarybird01
15 years ago
Here's Marilyn's Spicy Peanut Sauce recipe which we love:

Posted by: DanaIN (My Page) on Sun, Mar 16, 03 at 12:25

This is the dipping sauce we like:

1/3 cup smooth peanut butter
1 garlic clove; minced
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water

Combine in a blender until smooth and allow to stand to blend flavors.

Marilyn
caliloo
15 years ago
Oh darn! I thought you were posting a recipe too! I love Thai peanut sauce and it sounds interesting over potato skins......

I wil keep cheking back to see if someone find it.

Alexa
sillymesillyne
15 years ago
Joe,
That sounded interesting to me, so I tried searching for it.
Couldn't find anything but this. It was posted on a site called thriftyfun.com
I don't know if there were follow up posts...you need to register (free).

Anyway, this is what I copied.

The first time I had potato skins, it was an appetizer at a Beverly Hills restaurant. They were so good, I wanted to have them all the time. Years later, they became a fad, but the ones that became a fad weren't anything like the ones I member.

The ones I remember were actually very crisp potato skins, cut into lengthwise quarters, like long, dark, thick potato chips. They had no potato "insides" at all on them. They were merely spread with creamy peanut butter or sautÃ© sauce, which had melted slightly from the warmth of the skins.

This was a delicate, lovely, yummy appetizer.

Good luck with your search!

Silly
craftyrn
15 years ago
Here's a sauce sans posted awhile ago--

Diane's Home Cookin Chapter: Sauces, savory & BBq

san's peanut dipping sauce
==========================
3 cloves garlic, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water
. In a small saucepan cook garlic and red pepper flakes in oil over
moderate heat, stirring, until garlic is golden. Whisk in remaining
ingredients and bring to a boil, whisking. Simmer sauce, whisking,
until thickened, about 1 minute. Sauce may be made 3 days ahead and
chilled, covered.

Serve sauce warm or at room temperature.

Makes about 1 cup. Gourmet June 1995
lpinkmountain
15 years ago
My peanut sauce is a little different than the typical one. It might not be quite right for an appetizer dish like potato skins, but would make an AWESOME potato stew. The sauce was invented by my friend Carolyn. I use it a lot on pasta.

Carolyn's Tahini/Peanut Sauce

1 can white beans (cannelini or garbanzo beans are the kind I use, but I think any kind of white bean would be fine.)
6 large cloves garlic, pressed (I use less!)
2 TBLSP fresh ginger, grated
2 cups fresh cilantro (basically one bunch)
1 TBLSP chinese toasted sesame oil
1 TBLSP hot chili oil or 1/4 tsp. cayenne in with 1 TBLSP sesame oil
1/2 cup peanut butter or tahini
1/2 cup soy sauce (I use low sodium soy sauce)
2 TBLSP sugar
3 TBLSP rice wine vinegar or rice wine (I guess you could sub dry sherry. I love rice wine vinegar in salads so I always have it on hand. Could also maybe sub a little less cider vinegar if that's all you have)

Put all this stuff in the food processor or blender and process until smooth.

Garnish with chopped cucumber, scallions and toasted sesame seeds or chopped roasted peanuts.

Yum deluxe, particularly if you are a vegetarian. And oddly enough, the uber picky kids like it. Maybe 'cause it's kind of sweet and sour.

Potato Skins with Peanut Sauce

Comments (10)

Terri_PacNW

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