Manchego fondue in deep-fried potato skins

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 baking potatoes
  • 300g/10½oz manchego, grated
  • 1 garlic clove, finely chopped
  • 200ml/7fl oz double cream
  • 100ml/3½fl oz amontillado sherry
  • vegetable oil, for deep-frying
  • 1 tbsp fresh flatleaf parsley leaves
  • salt and freshly ground black pepper

To serve

  • 2 spring onions, chopped
  • 6 green olives, stones removed and chopped
  • 2 pickled onions, quartered and petals separated
  • pinch hot smoked paprika
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