2 to 3tablespoonsplain Greek yogurt (or sour cream)
2teaspoonsfreshly squeezed lime juice
season to taste with cayenne pepper and smoked paprika
Heat the oil to 375 degrees F in a large pot or deep fryer. Preheat the oven to 200 degrees F.
In a small bowl, mix garlic powder, cumin, smoked paprika and sugar. Set aside.
In a medium bowl, whisk together the cornstarch and club soda. In batches, dip the potatoes in the batter, allow any excess to drip off and then place them on a wire rack with paper towels underneath to catch the dripping batter. Repeat with rest of the potatoes.
Fry half of the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with half of the seasoning. Keep them in the oven to stay warm and crisp while you repeat with the remaining potatoes. Serve immediately.
Prepare the avocado sauce: Mix all ingredients in a small bowl.