Tornado Potatoes with Chile Chive Dip

  • 4 small-medium russet potatoes; spiral cut
  • Vegetable oil; for frying
  • 4 skewers

For the zesty seasoning:

  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp fresh cracked black pepper
  • 3 tbsp salt
  • Combine all ingredients and sprinkle over hot chips
  • For the dip:
  • 1/4 cup sour cream
  • 15 sprigs chive; minced
  • 1 tbsp horseradish
  • 1 chile pepper; minced

Preheat oil to 350 degrees. Skew potatoes onto stick. Make sure there is a space between each segment to allow oil to cook each “chip”. Deep fry for 3-5 minutes until crisp and golden. Drain on paper towels and season immediately.

Combine all ingredients and serve as a dipping sauce with chips.