Smoky Spiral Potato Nests
Crispy spiralized potato nests seasoned with smoked paprika and garlic, served with a tangy homemade tomato ketchup. This air-fryer snack takes inspiration from the bold flavors of Spanish patatas bravas.
Ingredients
- For the Potato Nests
- 2 large russet potatoes approximately 340 g each
- 4 tablespoons vegetable oil
- 2 tablespoons hot smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- For the Spicy Tomato Ketchup
- 240 g canned crushed tomatoes
- 4 tablespoons apple cider vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons mild hot sauce
Instructions
- Spiralize the potatoes into long, thin strands.
- If you do not have a spiralizer, cut the potatoes into ⅛-inch-thick matchsticks.
- Place the potato strands in a large colander.
- Rinse them under cold running water until the water runs clear.
- Spread the strands over a double layer of paper towels.
- Pat them completely dry.
- Transfer the potatoes to a large mixing bowl.
- Add the vegetable oil, smoked paprika, garlic powder, salt and black pepper.
- Toss until evenly coated.
- Divide the potatoes into 4 equal portions.
- Loosely shape each portion into a nest.
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Arrange 2 nests in the basket without overcrowding.
- Air-fry for approximately 15 minutes.
- Carefully turn the nests halfway through cooking.
- Cook until the strands are browned and crisp.
- Transfer the cooked nests to a plate.
- Repeat with the remaining 2 nests.
- Combine the crushed tomatoes, apple cider vinegar, brown sugar, vegan Worcestershire sauce and hot sauce in a blender.
- Blend until smooth.
- Pour the mixture into a small saucepan.
- Simmer over medium heat for 3 to 5 minutes or until reduced by approximately half.
- Transfer the ketchup to a serving bowl and allow it to cool slightly.
- Serve 1 hot potato nest per person with the spicy tomato ketchup.
Notes & Wine Advice
Serving Suggestions
Serve the nests as a crispy appetizer, flavorful potato side dish or shareable snack. They pair well with grilled vegetables, burgers or a fresh green salad.Recipe Notes
This recipe closely resembles the previously prepared Spicy Potato Nests recipe. Check whether both versions are needed before publishing to avoid near-duplicate content. Drying the rinsed potatoes thoroughly is essential. Remaining water creates steam and prevents the strands from becoming crisp. Shape the nests loosely so hot air can circulate through them. The cooking time allows for two batches. If all four nests fit inside the basket without touching, they may cook in one batch and the cooking time can be reduced to approximately 15 minutes.Dietary Information
Standard Worcestershire sauce commonly contains anchovies and is therefore not suitable for vegan or vegetarian diets. This corrected version specifically uses vegan Worcestershire sauce. Use certified products when preparing the dish for gluten-free, soy-free, nut-free or wheat-free diets. Worcestershire sauce and hot sauce ingredients vary between brands.Nutrition Information
The nutrition estimate includes one-quarter of the potato mixture and one-quarter of the ketchup. The original estimate of 250 calories was too low after scaling the recipe to four servings and accounting for all four tablespoons of oil.Variations
Use sweet potatoes for a sweeter version, although they may become slightly less crisp. Mild smoked paprika can replace hot paprika. Add cayenne pepper for extra heat or dried oregano for a more aromatic flavor.Storage
The nests taste best immediately after cooking. Refrigerate leftovers in a covered container for up to 3 days and reheat them at 190°C (375°F) for 4 to 6 minutes. Store the ketchup separately in the refrigerator for up to 5 days.Wine Advice
A lightly off-dry Riesling balances the smoked paprika, vinegar and hot sauce. A chilled Rosé also works well with the crisp potatoes and sweet tomato ketchup. Serve either wine at approximately 8–10°C.Nutrition values
Serving: 1 potato nest with ketchup | Calories: 300 kcal | Carbohydrates: 43 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 1 g | Sodium: 470 mg | Sugar: 9 g