How to Make Quick Cactus Cut Potatoes (from Boston Pizza)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Super Quick Homemade Cactus Cut Potatoes (from Boston Pizza). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cactus Cut Potatoes (from Boston Pizza), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cactus Cut Potatoes (from Boston Pizza) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cactus Cut Potatoes (from Boston Pizza) is 2+. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cactus Cut Potatoes (from Boston Pizza) estimated approx 20m.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Cactus Cut Potatoes (from Boston Pizza) using 11 ingredients and 11 steps. Here is how you cook that.

Inspired by Boston Pizza

Ingredients and spices that need to be Prepare to make Cactus Cut Potatoes (from Boston Pizza):

1. Russet Potatoes (I use 5-6)
2. Water
3. Jalapeño Peppers (or your pepper of choice)
4. 1 Tsp Kosher Salt per Potato
5. 1 Tsp Red Pepper Flakes
6. 3 Tbsp Shredded Parmesan Cheese
7. 3/4 Cup Sour Cream
8. 1/2 Cup Caesar Dressing
9. 2 Stems of Green Onion
10. Frying Oil
11. Paper Towel

Instructions to make to make Cactus Cut Potatoes (from Boston Pizza)

1. First, using a mandolin, slice the potatoes to 2mm thick.
2. Place them in a bowl and fill with enough cold water to just fill over the top of the potatoes.
3. Slice up the hot peppers and place them into the bowl. Then add 1 tsp of salt per potato used. Mix around, cover and refrigerate for 24 hours. The longer it soaks, the more heat is infused.
4. About 1 hour before you want to fry the potatoes, line a cookie sheet with paper towel and set potatoes out to dry. Set another layer of paper towels on top and press down to soak up all of the liquid.
5. In a pot, fill it 1/3 - 1/2 full of fryer oil and heat to 325°F.
6. Add half a tray of potatoes to not over fill the pot. Fry for 2.5 minutes, then remove and place onto a pan lined with more paper towel. Place a layer of paper towel on top to soak the excess oil.
7. Repeat until all has gone through and is drying. Up the temperature to 375°F.
8. Refry the potatoes for 30 seconds to 1 minute. Goal is to have crispy outside ring and a soft inside. Potatoes can be slightly floppy.
9. Set them in a bowl or tray lined with paper towel and let them slightly cool. While that cools, prepare your dipping sauce.
10. In a bowl, add your sour cream, grated Parmesan, Caesar dressing and red pepper flakes. Mix well.
11. Chop your green onion stems finely and add then to the dip. Mix well and serve with chips.

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