Ingredients

Steps

• Mix the fennel, yoghurt, lemon juice, and olive oil in a bowl and season with salt and pepper.
• Heat the vegetable oil in a heavy-bottomed saucepan until a cube of bread sizzles and turns golden.
• Fry the sliced potatoes in the hot oil until golden-brown and crisp.
• Remove the potatoes with a slotted spoon, drain on kitchen paper, and sprinkle with salt.
• Serve the warm crisps on a plate with the fennel dip on the side.