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Recipe courtesy of Giada De Laurentiis
Crispy Potato Nests with Cherry Ketchup
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1135
- Total Fat
- 112 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 615 mg
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1135
- Total Fat
- 112 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 615 mg
Ingredients
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.
