Chips and salad

Ingredients

• 4 Kestrel potatoes*
• 2 tbsp white vinegar
• sea salt, to season
• ½ cup (140g) Greek yoghurt
• 1 cup fresh herbs, firmly packed (tarragon, dill, mint, parsley, coriander)
• 1 bunch chives, chopped
• juice of 2 lemons
• 2 cloves garlic, crushed
• 1 tbsp baby capers, drained
• 1 avocado, flesh quartered
• 1 tbsp olive oil
• 250g mixed baby tomatoes, halved
• 250g baby cucumbers, chopped
• ½ red onion, finely sliced
• 200g fire roasted capsicum, sliced
• ½ cup each of mint, parsley and coriander
• oil for deep frying (vegetable, canola, or other neutral oil)

Directions

1. Slice potatoes using a crinkle cutter to 5mm thick. Place in a bowl of cold water and soak for 10 minutes.
2. Drain potatoes and transfer to a large saucepan of salted cold water and the vinegar (it should be around 2 litres of water).
3. Bring to a boil over high heat, cook for 6-8 minutes, until just tender.
4. Drain and cool on a wire rack over a tray, then transfer to the fridge to chill.
5. Combine the yoghurt, mixed herbs, half the chives, lemon juice, garlic, capers, avocado and oil in a blender.
6. Puree until smooth, season with salt and pepper.
7. Combine the tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
8. Heat the oil in a deep saucepan to 200°C (390°F).
9. Deep fry potatoes in batches for 3-4 minutes, until golden and crisp. Drain on a wire rack and season with salt.
10. Drizzle the salad with the dressing and top with the chips. Toss until well combined then serve immediately.

Recipe notes