Copycat Cactus Cut Potatoes
If you are Canadian, then you probably know of the Boston Pizza restaurant chain. I’m not sure how well known they are in the USA but…that being said, if you love a spicy, crispy appetizer then you need to try these copycat cactus cut potatoes. They are basically a homemade potato chip that is spicy and comes with a creamy dip. They’re delicious and if I do say so, a bit addictive! lol
Who doesn’t love a good potato chip? I don’t know of anyone who will refuse potato chips. Although these are basically that, don’t fool yourself into thinking they’re available for the price of a bag of chips. As with any restaurant appetizer, you will pay a hefty price for what amounts to 3 potatoes and mini bowl of dip.
These copycat cactus cut potatoes are pretty easy to make with the caveat that they DO take some time. Well, actually a fair bit of time, like 8 hours or overnight. So plan ahead when you want to try and make some. Make a double batch because I know you will be sorry you didn’t if you don’t!
What gives these crispy potato chips that something special is the fact that the potatoes are marinated for hours in the brine from a jar of pickled jalapenos! They don’t look spicy on the plate but after sitting in the brine they pick up a distinct jalapeno heat. Dip them in the delicious creamy dip for a mouthful of deliciousness.
What you need for Copycat Cactus Cut Potatoes:
- Russet Potatoes
- Jalapeno brine (from a Jar of pickled jalapenos
- Oil for deep frying
- Salt for seasoning
What you need for the Creamy Dip:
- Sour cream
- creamy caesar dressing
- shredded parmesan cheese
- chopped green onions
I like to make the dip when I prepare the potatoes, so a minimum of 8 hours before using it and up to a day before, if you are letting the potatoes sit in the brine that long. Just plan ahead and you’ll be fine.
If you want extra spicy you could add some finely crushed red pepper flakes to boost the heat. We like them just a little spicy, so it’s not often I go the extra step.
The Jalapeno Brine:
You really need to plan ahead for this recipe. I personally always have pickled jalapenos in the fridge. I buy a really big jar from Costco, so having extra brine around isn’t a problem. I recommend that you keep a jar in your fridge and every time you use pickled jalapenos, reserve the brine into that jar. Or alternatively, open a fresh jar and use the brine. If you happen to make your own pickled jalapenos like I do, then having brine on hand is pretty easy. If you don’t you could make shortcut brine by combining a cup of water, a cup of white vinegar, a tablespoon of sugar and 2 cloves of garlic and 10-12 sliced fresh jalapenos in a pot and bring it to a simmer (covered) for 30 minutes. Let cool. Make sure the pot is covered otherwise you run the risk of creating jalapeno fumes (hard on the eyes etc.) so be careful here.
Once cool carefully remove the lid and strain, reserving the liquid for the potatoes.
Preparing the Potatoes:
- Start by scrubbing the potatoes really well, no need to peel them. I find that using russet potatoes yields the best results. They are more starchy and will give a crisper chip.
- Thinly slice the potatoes using a mandolin. If the potatoes are too thick you will not get a crispy chip.
- Soak the sliced potatoes in cold water to remove some of the starch which also helps get a crisp chip.
- Blot any excess moisture off of the potatoes before you begin frying them. I recommend paper towels for this step.
- Add the brine to a container that has a lid, then add the sliced potatoes, cover and refrigerate 8 hours or overnight.
- Once ready to fry, heat the oil to 350 degrees F.
- Blot the potatoes dry again with paper towel. Too much moisture will make your oil angry!
- Fry in Canola oil (or other high smoke point oil)
- Remove once golden and crispy and season with salt. Serve warm with the dip
Cactus Cut Chips with dip – Copy Cat Version
Equipment
- 1 mandolin or very sharp knife *these work best with a mandolin
- 1 deep fryer or heavy bottomed dutch oven
Ingredients
For the Potatoes:
- 3 large russet potatoes, washed well
- 1½ cups pickled jalapeno pepper brine
- Oil for Frying
- salt
For the Dip
- 1 cup sour cream
- ½ cup creamy caesar salad dressing
- ¼ cup parmesan cheese, finely shredded *you can use the green jar variety
- ¼ cup green onions, finely sliced
Instructions
for the Potatoes:
- Scrub the potatoes and thinly slice using a mandolin and put in a bowl of cold water while you do the remaining potatoes.
- In a container with a lid, add the jalapeno brine, then dry the potato slices and add them to the brine to sit 8 hours or overnight.
- When you are ready to fry the potatoes, heat the oil to 350℉ use at least 4" of oil
- Working in batches, pull the potatoes from the brine and slightly dry them so the oil doesn't spatter too much. Cook until golden brown and crispy. Remove to a paper towel lined plate and seson with salt. Continue until all of the potatoes are cooked.
- Transfer to a serving plate along side a dish of the dip. Serve warm
For the dip:
- Combine all of the ingredients together, cover and chill until ready to use. Overnight or while the potatoes brine is ideal for the flavor to come together.