Description
Crispy and flavorful cactus cut potatoes paired with a zesty cactus dip make for a unique and delicious appetizer or snack.
Ingredients
Units
Scale
Cactus Dip:
- 1 cup Sour cream
- 1/2 cup Creamy Caesar dressing
- 1/4 cup Shredded Parmesan cheese
- 1/4 cup Finely chopped green onion
- 1/2 – 1 teaspoon Crushed chilies / red pepper flakes
Cactus Cut Potatoes:
- 3 Large russet potatoes
- 1 1/2 cups Jalapeno brine *
- Oil for frying
- Salt
Instructions
- Cactus Dip: Ahead of time, whisk all ingredients together. Cover and chill until use, ideally overnight.
- Cactus Cut Fries: Scrub and thinly slice potatoes. Blot dry and toss with jalapeno brine. Marinate overnight. Heat oil to 350 F. Fry potatoes until crispy and golden. Blot excess grease and serve warm with Cactus Dip.
Notes
- Jalapeno Brine: the brine drained off cans of pickled jalapenos.
Nutrition
- Serving Size: 1 serving
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
