Soak skewers in water for 30 minutes.
Wash and scrub potatoes (with skin on if preferred) thoroughly.
Combine olive oil with dried herbs, garlic powder, and salt.
Cut small ends off the potatoes. Insert the skewer into the potato making sure it in the center of the potato.
With a sharp paring knife, start cutting the potato keeping the knife at an angle. Try to keep the knife close to the cuts.
Heat oil in a deep thick bottomed pot. Deep fry the potatoes without overcrowding them.
Remove them to a plate lined with paper napkins to drain excess oil.
Spread the potato slices gently to avoid breaking them apart.
Brush the potatoes with prepared oil and serve hot with ketchup or any dip of your choice.
TIP:::Rotate the potato as you cut for easier handling.
