Crispy Potato Nests
Crispy spiralized potatoes seasoned with hot smoked paprika and garlic, air fried until golden and served with a homemade spicy tomato ketchup.
Equipment
- Blender, small
- Colander, large
- Mixing Bowl, Large
- Paper towels
- Saucepan, Small
- Spiralizer
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon dark brown sugar
- ½ teaspoon garlic powder
- 1 tablespoon hot smoked paprika
- 1 teaspoon hot sauce mild, such as Cholula or Frank’s
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 large russet potato about 12 ounces
- ½ cup tomatoes canned and crushed
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
Instructions
- Spiralize the potato with a spiralizer. If you do not have a spiralizer, cut the potato into thin ⅛-inch-thick matchsticks.
- Place the potato in a large colander and rinse under cold running water until the water runs clear.
- Spread the potato over a double layer of paper towels and pat completely dry.
- Combine the potato, vegetable oil, smoked paprika, and garlic powder in a large mixing bowl. Season with kosher salt and freshly ground black pepper and toss until evenly coated.
- Transfer the potato to the air fryer and cook at 400°F (204°C) for 15 minutes, shaking the basket halfway through, until browned and crisp.
- Meanwhile, blend the crushed tomatoes, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce until smooth.
- Transfer the tomato mixture to a small saucepan and simmer over medium heat for 3 to 5 minutes, until reduced by approximately half.
- Pour the spicy tomato ketchup into a serving bowl and allow it to cool slightly.
- Remove the crispy potato from the air fryer and serve immediately with the spicy tomato ketchup.
Notes & Wine Advice
Serving Suggestions
Serve the potato nests immediately while they are hot and crisp, with the spicy tomato ketchup alongside for dipping. They make an easy Side Dish with burgers or grilled dishes and also work well as a crunchy Snack for sharing. For a larger selection, combine them with recipes from the Dips collection.Recipe Notes
Rinse the spiralized potato thoroughly to remove excess surface starch and dry it completely before adding the oil and seasonings. Remaining moisture can prevent the potato from becoming crisp. Shake the basket halfway through cooking so the strands brown more evenly. Find more crispy potato dishes in the Potatoes collection.Variations
If you do not have a spiralizer, cut the potato into thin ⅛-inch matchsticks and follow the same method. Adjust the hot sauce in the ketchup to control the heat. For more dishes with similar flavours, browse the Spain collection or explore other recipes in Airfryer.Storage and Reheating
Store leftover potatoes and ketchup separately in airtight containers in the refrigerator. Reheat the potatoes briefly in the Airfryer until hot and crisp. The ketchup can be served cold or gently reheated in a saucepan. The potatoes are best served freshly cooked because they gradually lose their crisp texture during storage.Wine Advice
A fresh, crisp Sauvignon Blanc provides a refreshing contrast to the smoked paprika, spicy ketchup, and crisp potato. Its acidity also works well when these potato nests are served as a savoury Appetizer.Nutrition values
Serving: 110 gr | Calories: 145 kcal | koolhydraten: 20 g | Eiwitten: 2 g | Vet: 7 g | Verzadigd vet: 1 g | Natrium: 230 mg | Suiker: 4 g