Source: Matthias Merges Formerly of - Gideon Sweet
Chicago, IL
Yield: 4-8
Ingredients:
Sour Cream Sauce
100 grams sour cream
35 grams buttermilk
1 tablespoon chopped parsley
1 tablespoon minced chives
3 grams salt
2 grams garlic powder
2 grams onion powder
1 gram black pepper
Potato Spirals
2 Idaho® Yukon Gold Potatoes, unpeeled
Canola oil, as needed for frying
Sour Cream Sauce (see recipe)
Hook’s® 1-year-old Cheddar cheese, finely grated, as needed
Chopped scallions, as needed
Directions:
Sour Cream Sauce
Place all ingredients in a bowl and whisk together. Reserve refrigerated until needed.
Potato Spirals
Use a spiral cutter to cut one of the potatoes into a long spiral where each “slice” is about the same thickness as a quarter. Immediately transfer potato spiral into a bowl of cold water to avoid oxidizing.
Heat a large pot of oil to 350°F. Drain all the water off the potato spiral and pat dry with paper towels. Place potato spiral into the oil and fry the potato spiral until it starts to turn golden brown, 3 to 5 minutes. (Frying one potato at a time is recommended.)
Remove potato from the oil and place it on paper towels to remove any excess oil.
To serve: Add potato spiral to a wood skewer. Drizzle some of the Sour Cream Sauce over the potatoes. Garnish with grated cheese and chopped scallions. (One spiral serves 2 to 4 people.) Serve immediately.