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