Remove the zest from the lemons, spread on a lined baking tray then bake for 2-3hrs @ 50-70°.
Mix the dehydrated lemon zest with the rest of the ingredients of the sauce.
Peel, dice and boil the potatoes until soft then mash them up with the seasonings and flour into a mouldable dough.
Take a pinch of the dough, roll into a ball before baking, air frying or deep frying until crispy.
Coat in the seasonings, serve with a fresh creamy dip and enjoy!
