3 Yukon Gold potatoes, or as many as you want to eat in a sitting
3 or 4 tablespoons olive oil or sunflower seed oil
1/2 cup plain yogurt (regular; not the thick, strained kind)
2 tablespoons crumbled Greek feta cheese
2 to 3 teaspoons Dijon mustard
Plenty of Aleppo pepper
1 tablespoon of white wine vinegar
Halve the potatoes lengthwise, then slice them slightly thinner than 1/8-inch. Fry them in the hot oil in a large skillet over medium-high heat until golden brown in places. Drain them on three layers of paper towels.
Combine the yogurt, feta, mustard and pepper. Add the vinegar and stir well, until creamy. Put the potatoes on a plate with some of the sauce on the side and dip the forked potatoes into the sauce as you go. You might have sauce left over – a good excuse to fry up a few more potatoes tomorrow.