Crispy Potato Nests with Manchego and Creamy Salsa Macha

Ingredients

• 2 large russet potatoes (peeled and spiralized)
• ice water (for soaking the spiralized potatoes)
• grapeseed or avocado oil (for frying)
• 0.5 tsp kosher salt (adjust to taste)
• 2 tsp smoked paprika
• 0.5 tsp chipotle powder
• 1.5 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp white pepper
• Manchego cheese (use lots for topping)
• 0.25 cup sour cream (for dipping sauce)
• 2 tbsp Japanese mayonnaise (for dipping sauce)
• 2 tbsp chives (plus more for topping)
• 0.5 tsp agave syrup (for dipping sauce)
• 1 tbsp salsa macha or chili crisp (for dipping sauce)
• 0.5 tsp rice vinegar (for dipping sauce)

Steps

1. 1

   Peel the russet potatoes and spiralize them into long, thin strands.

2. 2

   Place the spiralized potatoes in ice water and soak for 30 minutes to remove excess starch.

3. 3

   Remove the potato strands from the water and drain them thoroughly. Take small portions of strands and roll them tightly around a finger to form compact nests, as shown in the video.

4. 4

   Arrange each formed nest on a sheet tray lined with paper towels. Pat the nests dry so they will fry more evenly and safely.

5. 5

   Pour enough grapeseed or avocado oil into a suitable pot or deep skillet for frying. Heat the oil to 350°F (175°C), checking with a thermometer.

6. 6

   Working in batches, carefully lower the potato nests into the hot oil. Fry until crisp and nicely golden, turning as needed. The nests may loosen or come apart slightly; they will still be delicious and crisp.

7. 7

   Transfer the fried nests to a cooling rack set over paper towels, allowing excess oil to drain. Fry any remaining potato strands that could not be formed into nests until golden and crisp.

8. 8

   In a small bowl, combine the kosher salt, smoked paprika, chipotle powder, onion powder, garlic powder, and white pepper.

9. 9

   Place the fried potatoes in a bowl while they are still warm. Add the spice mixture and toss gently until the potatoes are evenly seasoned.

10. 10

    In a separate bowl, stir together the sour cream, Japanese mayonnaise, chives, agave syrup, salsa macha or chili crisp, and rice vinegar until smooth and creamy.

11. 11

    Top the seasoned potato nests with plenty of grated or shaved Manchego and additional chives.

12. 12

    Serve the crispy potato nests immediately with the creamy salsa macha dipping sauce.

Notes

Serve immediately for the best texture. Use caution when frying and avoid overcrowding the pan, which can lower the oil temperature and make the nests greasy.

Nutrition per serving

• appetizer
• snack
• fried
• crispy
• vegetarian
• spicy
• Mexican-inspired
• party food