Cactus Cut Potatoes & Dip
Cactus Cut Potatoes are a popular app at a Canadian chain restaurant - spicy fried potatoes with a flavourful dip. Here's a replica recipe!
Servings: 6 People
Calories: 285kcal
Equipment
- Mandoline
- Deep Fryer
Ingredients
Cactus Dip:
- 1 cup Sour cream
- ½ cup Creamy Caesar dressing
- ¼ cup Shredded Parmesan cheese
- ¼ cup Finely chopped green onion
- ½ - 1 teaspoon Crushed chilies / red pepper flakes
Cactus Cut Potatoes:
- 3 Large russet potatoes
- 1 ½ cups Jalapeno brine *
- Oil for frying
- Salt
Instructions
Cactus Dip:
- Ahead of time, Whisk all ingredients together.
- Cover, chill until use - ideally overnight.
Cactus Cut Fries:
- Scrub potatoes before thinly slicing - we like to use a mandoline for this.
- Sandwich potato slices between layers of paper towels, blot dry.
- Toss dried potato slices with jalapeno brine, place in a covered container and allow to marinate overnight.
- Heat oil to 350 F (180 C). You can use a deep fryer, or a heavy pot. If not using a deep fryer, use a deep, heavy pot, filled to at least 4" deep.
- In small batches, fry sliced potatoes in preheated oil, until crispy and golden.
- Transfer to plate lined with paper towels, blot any excess grease before carefully transferring to serving plate.
- Serve warm, with Cactus Dip.
Notes
* Jalapeno Brine: the brine drained off cans of pickled jalapenos.
Note: Due to software limitations, nutritional info is for ingredients only, and does not cover the deep frying.
Nutrition
Calories: 285kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 345mg | Potassium: 530mg | Fiber: 2g | Sugar: 2g | Vitamin A: 472IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 1mg