Boil kettle of water and put a pan of water on to boil.

Thoroughly wash potatoes. Peel, or leave skins on for extra fibre. Slice into 1-2cm thick slices, then dice using vegetable dicer.

Boil diced potatoes for 5-10 minutes, then drain.

Season, then fry potatoes in batches. Add garlic and sweet paprika to cook spices and seasonings through. Drain on Kitchen towel

Heat yoghurt, cream cheese and milk gently in a little milk in a small saucepan until combined. Add a pinch of garlic powder.

Serve potatoes and top with the creamy sauce, sprinkle with finely cut fresh chives.

Add a little drizzle of ketchup if possible.