Crispy Potato Nests with Cherry Ketchup
Need a gluten free and dairy free main course? Crispy Potato Nests with Cherry Ketchup could be an amazing recipe to try. For $6.28 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 945 calories, 131g of protein, and 30g of fat. This recipe serves 6. This recipe from Foodnetwork requires pot roast, ground cinnamon, ketchup, and kosher salt. 188 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a tremendous spoonacular score of 98%. If you like this recipe, you might also like recipes such as Sugar Free Jalapeno Ketchup & Crispy Sweet Potato Fries, Crispy Easter Nests, and Cherry Ketchup.
Servings: 6
Preparation duration: 40 minutes
Ingredients:
3 tablespoons cherry preserves
1/4 teaspoon ground cinnamon
1/2 cup ketchup
2 teaspoons kosher salt
3 cups vegetable oil, or enough to fill your pot with 3 inches
3 russet potatoes, scrubbed clean
Equipment:
kitchen thermometer
food processor
bowl
dutch oven
sauce pan
paper towels
Cooking instruction summary:
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.
Step by step:
1. Special equipment: a deep-fry thermometer and a spiralizer
2. In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use.
3. 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.
4. 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.
5. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture.
6. Serve the cherry ketchup alongside the potato nests for dipping.
Nutrition Information:
covered percent of daily need
