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Tornado Potatoes with Chile Chive Dip
- 4 small-medium russet potatoes; spiral cut
- Vegetable oil; for frying
- 4 skewers
For the zesty seasoning:
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp fresh cracked black pepper
- 3 tbsp salt
- Combine all ingredients and sprinkle over hot chips
- For the dip:
- 1/4 cup sour cream
- 15 sprigs chive; minced
- 1 tbsp horseradish
- 1 chile pepper; minced
Preheat oil to 350 degrees. Skew potatoes onto stick. Make sure there is a space between each segment to allow oil to cook each “chip”. Deep fry for 3-5 minutes until crisp and golden. Drain on paper towels and season immediately.
Combine all ingredients and serve as a dipping sauce with chips.
Posted in: Appetizers, Courses, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Sides, Spring, Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
