Crispy Potato Nests with Cherry Ketchup

Name: Crispy Potato Nests with Cherry Ketchup
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 1/2 cup ketchup; 3 tablespoons cherry preserves; 3 cups vegetable oil, or enough to fill your pot with 3 inches; 2 teaspoons kosher salt; 1/4 teaspoon ground cinnamon; 3 russet potatoes, scrubbed clean

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Level: Intermediate

Total: 40 min
Active: 40 min

Yield: 6 servings

Level: Intermediate

Total: 40 min
Active: 40 min

Yield: 6 servings

Ingredients

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1/2 cup ketchup

3 tablespoons cherry preserves

3 cups vegetable oil, or enough to fill your pot with 3 inches

2 teaspoons kosher salt

1/4 teaspoon ground cinnamon

3 russet potatoes, scrubbed clean

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer and a spiralizer

In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use.
Heat the oil in a medium Dutch oven or deep saucepan over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. In a small bowl, mix together the salt and cinnamon. Using the medium-thick blade on a spiralizer, cut the potatoes into spirals.
In small batches (about 3/4 cup each), fry the potatoes, turning them as needed with a spider so they brown evenly, until they are lightly golden and crispy, 1 to 2 minutes. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture. Serve the cherry ketchup alongside the potato nests for dipping.