Cactus Cut Potatoes Dip Recipes
CACTUS CUT POTATOES & DIP
Steps:
- Ahead of time, Whisk all ingredients together.
- Cover, chill until use - ideally overnight.
- Scrub potatoes before thinly slicing - we like to use a mandoline for this.
- Sandwich potato slices between layers of paper towels, blot dry.
- Toss dried potato slices with jalapeno brine, place in a covered container and allow to marinate overnight.
- Heat oil to 350 F (180 C). You can use a deep fryer, or a heavy pot. If not using a deep fryer, use a deep, heavy pot, filled to at least 4" deep.
- In small batches, fry sliced potatoes in preheated oil, until crispy and golden.
- Transfer to plate lined with paper towels, blot any excess grease before carefully transferring to serving plate.
- Serve warm, with Cactus Dip.
Nutrition Facts : Calories 285 kcal, Carbohydrate 22 g, Protein 5 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 345 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
COPYCAT: BOSTON PIZZA'S CACTUS CUT POTATOES DIP
Make and share this Copycat: Boston Pizza's Cactus Cut Potatoes Dip recipe from Food.com.
Provided by blkeyedszn
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything together.
- Shelf Life: 2 Days.
Nutrition Facts : Calories 1021.3, Fat 102.5, SaturatedFat 38.7, Cholesterol 176.3, Sodium 1548.7, Carbohydrate 12.1, Fiber 1, Sugar 11.4, Protein 15.4
BOSTON PIZZA'S CACTUS DIP RECIPE - (4/5)
Provided by á-3104
Number Of Ingredients 5
Steps:
- Blend all the ingredients well together. Chill in the fridge for 1 hour.
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