METHODLay the chicken skin flat on a baking tray, season with salt and pepper then place another tray on top.
Cook in an oven at 160°C about 20mins until golden and crispy.
Peel and dice the potatoes, place in a saucepan with 1.2lt of water, season and gently simmer until cooked.
Drain and put the cooking water in a blender with the spinach and herbs, blitz until smooth, then add back to the potatoes.
Serve hot with the crackling and a little drizzle of oil.
Most good butchers should have chicken skin for sale!
Serves: 4
Preparation: 10 mins
Cooking: 20 mins
4 medium sized Albert Bartlett Butter Gold Potatoes
4 chicken skins
1/2 bunch of chives
1/2 bunch of parsley
1/2 bunch of tarragon
80g baby spinach
sprinkle of salt and pepper