Yuzu and Yoghurt Crispy Potatoes | Recipes | Poppy Cooks

Ingredients

• 2-4 maris pipers
• 2 vegetable stock cubes
• 30g butter
• 2tsp lemongrass paste
• 4tsp yuzu juice
• 1/2 a red chilli
• 1 tsp corn flour
• Plenty of salt and pepper
• 2-4 tbsps thick greek yoghurt
• Handful of chopped coriander or mint
• 1/2 tsp of yuzu juice
• 2-4 russet potatoes
• 1oz butter
• 1 tsp cornstarch