In a large or deep set frying pan, heat about a cup or so of neutral oil (I used avocado) for frying. You don't need to deep fry the onions, it can totally be a shallow fry you just need to make sure the entire circumference of the frying pan is covered in oil and then some.

When the oil is hot, fry the onions until dark and crispy

Boil your potatoes in salty water until soft and totally fork tender

Drain them and throw them back in the pot.

Add the anchovies first whilst the potatoes are still hot along with a generous glug of olive oil. Give it a good stir and the heat will simply allow them to melt into the potatoes! These will serve as your salt but you may need to add more salt at the end if need be.

Then splash in some brine of the capers followed by the capers themselves, yoghurt, loads of black pepper, green chillies, chives (save some for plating), lemon zest and lemon juice (start with the juice of 1.5 lemons and add more as needed)

Stir really well, almost breaking down the potatoes as you do.

Taste taste taste!!

It should be creamy, salty, briney and acidic so make any changes that you think it needs. Literally add more of any of the ingredients!

To plate, heap the potatoes onto a platter. Half way through, throw some fried shallots on top, then top with the rest of the potatoes, the rest of the remaining chives and shallots. Drizzle of olive oil and boom! You're done. Enjoy!