Crispy Potato Skins + A Tasty New Years Eve Cocktail

New Years Eve is tomorrow night. Before kids, the hubs and I would pick a great restaurant, go out with friends, drink too much, and spend way too much money. After several years of that, we switched to cooking an amazing meal at home, made great cocktails, invited friends, and played board games until dawn.

Then we started a family. When Eli was young, we grabbed my parents and made 6p.m. reservations at The Palm. Came home, put on our sweats, and played games. We now bring in the New Year with friends, great food, cocktails, and lots of board games. The kids like to stay up until 12(I rarely make it) and the evening usually ends with someone else’s kid sleeping here, and one of ours sleeping elsewhere.

This year we are having cocktails with friends. A light snack of cripsy potato skins and a simple “French Blonde Cocktail” to start off the evening. After that, a huge Tripoli match is on tap along with chocolate lava cakes. Let’s just hope I make it until 9p.m. That way I can at least bring in the New Year, east coast time!

Happy New Year everyone. Thanks for filling my year with blessings and gratitude.


French Blonde Cocktail


Ingredients

2 oz. White Lillet
1 oz. gin
2 oz. fresh grapefruit juice
1/2 oz. elderflower liqueur(I used St. Germain)
A few dashes lemon bitters

Instructions

1. pour all ingredients into a shaker(or a ball jar), filled with ice
2. strain liquid into a fancy glass
3. garnish with a lemon rind

Crispy Potato Skins


Ingredients

2 lbs. Yukon Gold or Russet potatoes(I used both)
truffle salt
1/4 cup(2 oz.) grated Parmigiano-Reggiano cheese
Celtic Sea Salt
canola oil

Instructions

1. in a small, heavy duty dutch oven(I use a Le Creuset 3 1/2 quart), heat your oil to 360*
2. preheat oven to 350*
3. grate cheese. set aside.
4. using a vegetable peeler, slice potatoes about 3-4″ in length. set aside.
5. fry potato skins in batches, until browned and crisp. using a slotted spoon, ransfer to a small rimmed baking sheet lined with paper towel. sprinkle half the skins with truffle salt (you may have to do in 2-3 batches).
7. transfer the other half of the potatoes to a different rimmed baking sheet and generously sprinkle with the grated Parmigiano-Reggiano. bake until the cheese melts, about 4 minutes.
8. remove from oven and let cool. transter to a serving bowl.
9. serve with mustard dipping sauce

Mustard Dipping Sauce


Ingredients

4 Tbsp. lime juice, fresh squeezed
1 tsp. sesame oil
4 Tbsp. honey
1 tsp. soy sauce
2 Tbsp. dijon mustard
2 tps. grainy mustard
1-2 squirts Sriracha Hot Chili Sauce

Instructions

1. whisk all ingredients in a small, glass bowl.
2. can be made the day ahead

The Urban Baker / SusanSalzman.com

More Yummy Cocktails and Appetizers around the Web:

Cocktails
French 75 + A Great Round-Up – Ezra Pound Cake
Pomegranate Ginger Cocktail – Active Foodie
Cranberry Ginger Cocktail – Pixelated Crumb
Kahlua Float – Heather Cristo
Moscow Mule – The Urban Baker

Appetizers
Thai Chicken Bites – Laurens Latest
Bruschetta with Tuna – White on Rice Couple
Truffle Butter Parmesan and Thyme Popcorn – Gourmand in the Kitchen
Beer Battered Onion Rings – Saveur Recipes
Mozzarella Skewers – The Urban Baker

Showing 21 comments
  • Reply

    These potato skins look savory and great! I love the walk down memory lane. I think I am still in the pre-kids day of spending too much $$, drinking and feeling like death the following morning. Ha.

    Have a great New Years, Susan!

    • Susan
      Reply

      Lucky you, Allison. Kids absorb any expendable income, thus – nice dinners are far and few between. Have a great New Years, Allison. Much love and happiness in the new year! xx

  • gilli treiman
    Reply

    Happy New Year Susan! Have a fun New Years Eve!

    • Susan
      Reply

      You too, Gilli. We need to make a pack to see more of each other in the new year! xxx

  • Kim
    Reply

    All of this looks perfect for New Years Eve! I hope it’s going to be great for you… I too hope you will have a wonderful 2012 year!

  • Lori @ RecipeGirl
    Reply

    What a beautiful combination! Love the exotic cocktail idea! Happy New Year 🙂

    • Susan
      Reply

      Lori, I have never been a big drinker, but found Lillet in the early 80’s. It made me feel like I was “joining in” and I kind of fell in love with it. When I found this recipe, it was a must make!!

  • Marla
    Reply

    Sounds like the perfect new years plans…hope you had a great night 🙂

  • Amanda
    Reply

    I WANT THESE NOW. Wow!!! You rock. Seriously… what an amazing post! My family would flip if I made these tonight… such deliciousness!!!

    • Susan
      Reply

      Amanda, these are so easy and so good. If you don’t mind your house smelling like “fried oil”, I highly recommend!!! Next time I am going to use my electric fryer and do it outside!

  • Reply

    Oh my goodness those potato skins look amazing and the dipping sauce sounds so tasty! I am going to making these like tomorrow!!

  • Liz
    Reply

    I’d stay home if all these goodies were on the menu! Happy New Year!

  • Megan @ MegUnprocessed
    Reply

    Great snack idea!

  • Lane & Holly @ With Two Spoons
    Reply

    These look amazing! So amazing!

  • Jenni
    Reply

    Oh gosh, these look so amazing! I imagine they don’t last long!

  • Elena Reinisch
    Reply

    These looks so crispy! Yum!

    • Susan
      Reply

      They are crispy and decadent! It’s a once a year kind of thing!

  • Megan
    Reply

    These look so so good!

    • Susan
      Reply

      Ugh…almost too good!!! If you know what I mean!

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