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1kg floury potatoes
200g tomato sauce
1 tbsp vinegar
30g sugar
2 tbsp apple cider vinegar
150g natural yoghurt
1 sprig of dill
1/2 garlic clove
salt
extra virgin olive oil
black pepper
chilli powder
frying oil
Recipe by
Preparation
Sweet and sour sauce: crush the garlic in a mortar and then sauté in oil until it softens. Add the tomato sauce, salt and sugar and cook for 15 minutes. Pour in the vinegar and let it evaporate, stir and leave to cool.
Yoghurt sauce: crush the garlic and mix it with 2 tablespoons of oil. Separately season the yoghurt with the chopped dill, vinegar, and salt, then add the filtered aromatic oil and mix the ingredients together.
Peel the potatoes, cut part of them into sticks and slice the rest into very thin rounds (preferably with a slicer). Keep the two different cuts separate, place the potatoes in cold water for 10-15 minutes, then drain and dry them.
Heat plenty of frying oil until it reaches the right temperature, then dip the potato sticks in it. When they are golden and crispy, drain them and season with salt and fresh ground pepper.
Fry the round potato slices until golden brown. Drain and season with salt and chilli powder.
