This fried potato salad with a buttery dressing is great served
with smoky barbecued chicken, but equally makes an excellent snack
to serve with beer.
1 kgchat potatoes, unpeeled, cut into 3mm-thick slices on a mandolin60 gmbutter, coarsely chopped2garlic cloves, finely choppedFinelygrated rind and juice of 2 limes, plus wedges to serve1 tsphot smoked paprika, plus extra to serveFor shallow-frying:olive oil100 gmGreek feta, coarsely crumbled3pickled chillies, thinly slicedTo serve:coriander
Soak potato in a bowl of cold water for 30 minutes to remove starch, drain, rinse, then blot thoroughly dry with absorbent paper.
While potatoes are soaking, stir butter, garlic, lime rind and smoked paprika in a saucepan over low heat until butter melts, then cook gently until well flavoured (8-10 minutes). Season to taste, remove from heat, add lime juice and set aside.
Heat 3cm oil in a large frying pan over medium-high heat until just shimmering, add potato in batches and shallow-fry, stirring occasionally, until golden and tender (4-5 minutes). Drain well on absorbent paper, transfer to a bowl, drizzle with a little lime butter, season to taste and toss to combine. Crumble feta over potatoes, scatter with pickled chilli and coriander, dust with extra paprika and serve with lime wedges and extra lime butter.