Spicy Potato Twister

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 12 dried ghost peppers, stems removed
  • 4 fresh habanero peppers, stems removed
  • 2 Roma tomato, quartered
  • 1 white onion, chopped
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 cup store-bought ghost pepper sauce
  • Freshly ground black pepper
  • 2 large russet potatoes, cleaned
  • 1/4 cup sour cream
  • 2 green onions, chopped
  • 2 pickled jalapenos, sliced
  • 1/2 cup cheese sauce
Directions
  • In a medium saucepan, add 2 cups water, the ghost peppers, habaneros, tomato, onions and salt. Place over medium heat and simmer for 45 minutes. Allow the mixture to completely cool, and then place in a blender with the ghost pepper sauce and blend until smooth. Adjust the seasoning with salt and pepper if needed. Set the sauce aside.

  • Preheat a deep-fryer to 350 degrees F.

  • Using a spiral slicer, spiral cut the russet potatoes into long ribbons. Carefully place the potato ribbons into the heated oil and fry until golden brown, about 3 minutes. Remove from the oil and allow to drain on paper towels. Season with salt and pepper.

  • Dress the potato twister with the ghost pepper sauce, sour cream, green onions, pickled jalapenos, cheese sauce and serve.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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