Halal Snack Pack

Method

1. Cut 250 g of peeled potatoes into chips about 1 cm thick. Rinse under cold water until it runs clear, then soak in a bowl of cold water for 20 minutes to draw out the starch. Drain and dry thoroughly on a tea towel — wet chips will spit and never crisp.
2. Heat the deep-frying oil in a deep pan or fryer to 140C. Lower in the chips and blanch for 6 minutes: they should be tender to the point of a knife but still pale. Lift onto a rack and let them cool and steam dry for at least 10 minutes.
3. Meanwhile make the garlic sauce. Mix 60 g of Greek yoghurt with 1 garlic clove crushed to a paste, 1 tsp of lemon juice and a good pinch of salt. Beat until smooth and loose enough to drizzle; add a teaspoon of cold water if it is too thick.