0.0 – 0 reviews • Cheesy Potatoes
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Prep: |
20 min |
| Cook: |
45 min |
| Yield: |
2 servings |
Ingredients
- 12 dried ghost peppers, stems removed
- 2 Roma tomato, quartered
- 4 fresh habanero peppers, stems removed
- 1 white onion, chopped
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 cup store-bought ghost pepper sauce
- Freshly ground black pepper
- 2 large russet potatoes, cleaned
- 1/4 cup sour cream
- 2 green onions, chopped
- 2 pickled jalapenos, sliced
- 1/2 cup cheese sauce
Instructions
- In a medium saucepan, add 2 cups water, the ghost peppers, habaneros, tomato, onions and salt. Place over medium heat and simmer for 45 minutes. Allow the mixture to completely cool, and then place in a blender with the ghost pepper sauce and blend until smooth. Adjust the seasoning with salt and pepper if needed. Set the sauce aside.
- Preheat a deep-fryer to 350 degrees F.
- Using a spiral slicer, spiral cut the russet potatoes into long ribbons. Carefully place the potato ribbons into the heated oil and fry until golden brown, about 3 minutes. Remove from the oil and allow to drain on paper towels. Season with salt and pepper.
- Dress the potato twister with the ghost pepper sauce, sour cream, green onions, pickled jalapenos, cheese sauce and serve.
