Original Salt Twisted Potato Skewers with Garlic Chive Dip

Difficulty: Medium | Prep: 15 min | Cook: 35 min | Total: 50 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian

One potato, one skewer, one long spiral cut, and you've got the show-off snack of the night. Every ring goes crunchy at the edges and catches a dusting of Chooki's Original Chicken Salt. Lay them out on a board with a bowl of garlic chive dip and watch them vanish before the first over is bowled.

Step 1: Spiral the Potatoes

Heat the oven to 200°C fan-forced (220°C conventional) and line a large tray with baking paper. Push a skewer lengthways through the centre of each potato. Rest a small sharp knife on the potato at a slight angle until it touches the skewer, then slowly turn the potato against the blade so it cuts one continuous spiral right down to the end. Gently pull the spiral apart along the skewer until there's about a 1cm gap between each ring.

Step 2: Oil and Season

Brush the oil all over the spirals, working it into the gaps so the inside rings crisp up too. Sprinkle over 2 teaspoons of Chooki's Original Chicken Salt, turning the skewers as you go. Lay them on the tray with a bit of space between each one.

Step 3: Bake Until Crackly

Bake for 30 to 35 minutes, turning once halfway, until the edges are deep golden and the thin bits snap when you tap them. While they cook, stir the sour cream, garlic, chives and lemon juice together and pop the dip in the fridge.

Step 4: Hit Them Hot

Straight out of the oven, while the oil is still glistening, give the spirals one more light pinch of Chooki's Original. That's when it sticks best. Serve on the skewers with the dip on the side for dunking.

Tip: Pick long, even potatoes with no knobbly bits. If a spiral snaps when you stretch it, the knife went a little too deep. Slide the broken bits back on and nobody will know.