Crispy Spiral Potato Bites

Name: Crispy Spiral Potato Bites
Cook time: 35 min
Total time: 35 min
Ingredients: 1 Russet potato, spiralized; 3/4 tbsp Avocado Oil, for frying; 1/16 cups Vegan Mayo; 1/4 Chipotle Peppers in Adobo; Some Smoked Paprika; Some Garlic Powder; Some Onion Powder; Some Sea Salt; Some Fresh Parsley

These crispy spiral potato bites are fried in two stages for a tender center and an ultra-crunchy exterior. A smoky chipotle mayo adds heat, tang, and plenty of flavor for dipping. Fresh parsley at the end keeps the bites bright and lively.

These crispy spiral potato bites are fried in two stages for a tender center and an ultra-crunchy exterior. A smoky chipotle mayo ... Show more

By Ahmad Noori · Original recipe

Health Grade

B · Healthy

Time

35 min

Price

0,29 €

Calories

175 kcal

vegan

budget

low calorie

gluten free

low sugar

comfort food

Method

Rinse the potatoes

Place the Russet Potato spirals in a large bowl of very cold water. Swirl them gently with your hands to loosen and wash away excess surface starch, which helps the potato bites fry up crisp instead of gummy. Once the water looks cloudy, lift the spirals out and pour them into a colander to drain thoroughly.

Dry very well

Spread the drained potato spirals on a clean kitchen towel or several layers of paper towels, then pat and press them dry from all sides. Take a little extra time here—any lingering moisture can make the oil splatter and will soften the final texture. The potatoes should feel dry to the touch before they go anywhere near the hot oil.

Make the chipotle mayo

In a small bowl, stir together the Vegan Mayo, finely chopped Chipotle Peppers In Adobo, Smoked Paprika, Garlic Powder, Onion Powder, and a small pinch of Sea Salt until smooth and evenly blended. Taste the dip and adjust the salt if needed, then set it aside so the flavors can mingle while you fry the potatoes.

Heat the frying oil

Pour Avocado Oil into a deep skillet or heavy pot so it comes a few inches up the sides. Set it over medium-low heat and warm it gradually to 350° F. The oil should be hot and shimmering but not smoking before you start frying.

Fry the potatoes gently

Lower the potato spirals into the hot oil in manageable batches so you do not crowd the pan. Fry them gently for 3 to 5 minutes, turning and separating them carefully with tongs or a spider as they cook, until the potatoes are tender and lightly golden. Transfer each batch to a wire rack or a paper towel-lined tray to drain.

Rest the first fry

Let the partially fried potato spirals sit for 1 to 2 minutes on the rack or tray. This short rest lets steam escape and helps the surface dry out so the second fry turns extra crisp.

Fry until crisp

Raise the heat under the oil to medium-high and bring it to about 375° F. Return the potato spirals to the oil in batches and fry again for 1 to 2 minutes, turning as needed, until deeply golden brown and very crisp on the outside. Lift them out and drain briefly.

Season and serve

While the potato bites are still hot, sprinkle them with a little more sea salt and scatter over chopped Fresh Parsley. Pile the crispy spiral potato bites onto a serving plate and serve immediately with the chipotle mayo alongside for dipping.