Blue potato chips with two different dips

Name: Blue potato chips with two different dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g blue potatoes (truffle); 1 l Frying oil; 250 g lactose-free yoghurt; 250 g lactose-free sour cream; 1 (approx. 30 g) Spring onion; 1 Garlic clove; 1 Tomato; 10 g roasted sesame seed; 1 tablespoon (20 g) Tahin (sesame paste); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g North Sea crab meat; 1/2 bunch Dill; 7-10 Tbsp Lemon juice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g blue potatoes (truffle)
1 l Frying oil
250 g lactose-free yoghurt
250 g lactose-free sour cream
1 (approx. 30 g) Spring onion
1 Garlic clove
1 Tomato
10 g roasted sesame seed
1 tablespoon (20 g) Tahin (sesame paste)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g North Sea crab meat
1/2 bunch Dill
7-10 Tbsp Lemon juice

Directions

1
Wash the potatoes and slice finely. Heat up the frying oil. Fry the chips in portions for 2-3 minutes. Drain on kitchen paper. Mix yoghurt and sour cream and cut in half.
2
Clean, wash and finely chop the spring onion. Peel garlic and chop finely. Wash, clean, seed and finely dice the tomato. Mix 1 half yoghurt cream, garlic, sesame and tahini.
3
Season to taste with salt, pepper and sugar. Fold in spring onion and tomato. Rinse crabs and pat dry. Wash the dill, pluck flags from the stalks and chop. Season 2nd half yoghurt cream with lemon juice, salt and pepper.
4
Fold in the dill and crabs. Arrange the potato chips with the dips.