Crispy Spiral Potato Bites
Crispy double-fried spiral potato bites served with smoky chipotle mayo dip. Vegan, gluten free, and impossible to stop eating.
Servings 3
Cost $7
Ingredients
For the spiral potato bites
- 4 medium russet potatoes each makes 2 to 3 bites
- Avocado oil for frying (about 4 cups / 1 L)
- Sea salt to taste
- 2 tbsp vegan parmesan for garnish
- 2 tbsp fresh parsley finely chopped
For the chipotle mayo
- 1/2 cup 120 g vegan mayo
- 2 chipotle peppers in adobo finely chopped, plus 1 tsp adobo sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
Instructions
- Peel and trim potatoes. Run through a spiralizer using the thinnest noodle blade, or cut into very thin matchsticks with a sharp steak knife.
- Soak strands in cold water for 10 minutes. Drain and pat completely dry with a kitchen towel.
- Wrap small handfuls of strands tightly around 2 skewers or a fork to form egg-sized nests.
- Heat 2 inches of avocado oil to 300°F (150°C). Fry nests in batches of 2 to 3 for 3 to 4 minutes until pale and set. Drain on paper towels and rest.
- Whisk together vegan mayo, chopped chipotle peppers, adobo sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Taste and add more seasoning if desired.
- Increase oil to 375°F (190°C). Refry nests in batches for 2 to 3 minutes until deep golden and crisp.
- Drain, salt immediately, top with vegan parmesan and parsley, and serve hot with chipotle mayo.
Notes
Soaking and drying the potatoes is essential for crispiness. The double fry is non-negotiable for that shatter-crisp texture.