Crispy Potato Nests with Cherry Ketchup

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

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
Directions
  • 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.


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