Kipfler Skins with Tahini Sour Cream

2 cups rock salt

10 large kipfler potatoes, unpeeled

100ml extra virgin olive oil

sea salt

1/2 cup sour cream

1 1/2 tbs tahini

1/2 cup plain yoghurt

preheat the oven to 220 degrees celsius.

scatter rock salt over baking tray, then place the potatoes on top and prick with a fork.

bake for 30 - 40 minutes or until tender.

when cool enough to handle, cut them into quarters lenghways.

place the potatoes on a clean baking tray, drizzle with olive oil and roast for 20-25 mintues or until golden and crisp.

remove and season with salt.

combine the sour cream, tahini and youghurt in a small bowl and serve with potato skins.

this works with green tahini in place of the tahini sour cream sauce.