Cactus Cut Potatoes are a popular app at a Canadian chain restaurant - spicy fried potatoes with a flavourful dip. Here's a replica recipe!

Prep Time

10 minutes mins

Cook Time

15 minutes mins

Marinating Time

8 hours hrs

Total Time

8 hours hrs 25 minutes mins

Course: Appetizer, SnackCuisine: CanadianDiet: Gluten Free, Vegetarian Servings: 6 People Calories: 285kcal Author: Marie Porter

Equipment

Mandoline

Deep Fryer

Ingredients

Cactus Dip:

1 cup Sour cream

½ cup Creamy Caesar dressing

¼ cup Shredded Parmesan cheese

¼ cup Finely chopped green onion

½ - 1 teaspoon Crushed chilies / red pepper flakes

Cactus Cut Potatoes:

3 Large russet potatoes

1 ½ cups Jalapeno brine *

Oil for frying

Salt

Instructions

Cactus Dip:

Ahead of time, Whisk all ingredients together.

Cover, chill until use - ideally overnight.

Cactus Cut Fries:

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.