Remove the zest from the lemons and spread on a lined baking tray
Bake the lemon zest for 2-3 hours at 50-70°C
Mix the dehydrated lemon zest with the remaining sauce ingredients (olive oil, garlic powder, white pepper, parsley, salt and pepper, and lemon juice)
Peel, dice and boil the potatoes until soft
Mash the cooked potatoes with the seasonings (garlic powder, onion powder, basil, oregano, paprika, salt and pepper) and corn flour into a mouldable dough
Take a pinch of the dough and roll into a ball
Bake, air fry or deep fry the potato balls until crispy
Coat the crispy potato pops in the lemon pepper seasoning
Serve with a fresh creamy dip and enjoy
