1 cup potatoes, peeled and cut into rough 1-inch chunks (about 2 potatoes) kosher salt and cracked pepper to season 1 tablespoon chickpea flour 1 tablespoon chopped chives 1 tablespoon chopped parsley ¼ cup sharp white cheddar cheese, finely grated ¼ cup canola or grapeseed oil
Pre-heat oven to 180C With a box grater, grate the potato flesh into a medium bowl. Add the rest of the ingredients and stir gently. With your hands, form small log shaped tater tots (4cm long). In an oven-proof pan, heat up oil and gently place the taters in the hot oil. Cook until they are brown on all sides then finish off in oven for 3-5 minutes. Serve with sweet chili dipping sauce.
Sweet Chili Dipping Sauce Makes 1/3 cup How could this sauce not be good when the base is yoghurt and a South African favorite, sweet chili sauce!
2 tablespoons sweet chili sauce ⅓ cup plain Greek yogurt 1 tablespoons chopped cilantro ¼ tsp. ground cumin Salt and pepper to taste
Mix the ingredients together in a small bowl Let sit for a few minutes before serving with potato skins. Can be kept in the fridge for a few weeks but it will never last that long!