Lace potato bundles with sour cream herb dip

Run the Yukon Gold potatoes through a spiralizer with a shoestring blade.

Wrap the potato strings around a carving fork in a relatively uniform spiral.

Fry each bundle in oil at 275 to 300F for approximately two to three minutes, getting as little colour as possible.

Lift out and let sit 10 to 15 seconds so the starch releases from the fork as it cools, then remove from the fork.

Finely chop the parsley, chives and rosemary. In a bowl mix the sour cream, herbs, onion powder, salt, pepper and a little lemon juice.

Deep fry the bundles at 350F for around four to five minutes until solid golden brown.

Drain on a paper towel and season with salt.