Recipe courtesy of Anthony Meidenbauer
Spicy Potato Twister
- Level: Easy
- Yield: 2 servings
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
12 dried ghost peppers, stems removed
2 Roma tomato, quartered
4 fresh habanero peppers, stems removed
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.