Fried potatoes with chive and pink pepper dip Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:37

Prep:

00:15

Cooking:

00:22

Make your fish or chicken dinner with a difference by swapping mash for these fried potatoes with chive and pink pepper dip. Potato is so versatile, so why not make it as a snack on skewers and serve with the dip on the side? This is one the kids will love too as a change from chips, or serve to guests if you’re looking for a side to impress.

Ingredients

  • 675g all purpose potatoes
  • Salt
  • 4tbsp vegetable oil
  • 25g butter or margarine
  • Garlic salt to season
  • 250g Greek yogurt
  • A small bunch fresh chives
  • 1tsp pink peppercorns, crushed

Method

  • Peel the potatoes and cut into chunks about 3cm thick. Put in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Cook for 6-7 mins until semi-cooked, taking care not to cook completely. Drain well and cool for 10 mins.

  • Put the oil in a large frying pan with the butter and heat until the bubbling. Add the potatoes and cook, turning occasionally, for about 15 mins until golden and completely cooked through. Drain well.

  • To serve, put the potatoes in a warm serving dish and season with garlic salt. Mix the yogurt with some salt to season, then snip the chives with a pair of scissors into the dip and sprinkle a few over the potatoes. Mix the peppercorns into the dip and serve immediately alongside the potatoes.

More Recipe Ideas

Top Tip

Pink peppercorns add a pretty splash of colour to any savoury dish. If preferred, simply use crushed black peppercorns instead. Use chopped spring onions instead of the chives for a more “biting” oniony flavour.

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