Potato Cubes
Vaš dnevni cilj
Po porciji
391 kcal
9 g
39 g
0 g
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Sastojci
medium Idaho® Yellow Potatoes
4 medium Idaho® Yellow Potatoes (about 800 grams)
medium Idaho® Purple Potatoes
4 medium Idaho® Purple Potatoes
kosher salt
0 tsp
olive oil
0.1 tbsp
yellow onion
1 yellow onion, thinly sliced
garlic cloves
4 garlic cloves, minced
fresh thyme
0 sprig
cornstarch
0 c
vegetable oil
0 qt
cheddar cheese powder
0 c
purple cabbage powder
0 c
dipping sauce of choice
Dipping sauce of choice, for serving
Upute
Add the potatoes to a large pot and cover with cold water. Season generously with salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently until the potatoes are tender on the outside, but still firm in the center, 10-15 minutes. Drain the potatoes, then transfer to a rimmed baking sheet and chill in the refrigerator until cool, at least 1 hour, but preferably overnight.
Heat the olive oil in a small sauté pan over medium heat. Add the onion, garlic, and thyme and sauté for 7-10 minutes, or until the onion is translucent. Divide equally between two medium bowls and let cool to room temperature.
Separate the yellow and purple potatoes, then grate each on the large holes of a box grater and transfer to the separate bowls with the onion mixture. Add 1 teaspoon of salt to each bowl and stir to combine.
Line 2 8-inch square containers with plastic wrap. Press each color potato mixture firmly into a prepared container in an even layer. Freeze until the potatoes are firm, about 3 hours.
Use the plastic wrap to lift the potatoes from the container and cut each block into a 6 x 4 grid, 24 pieces total. Coat each potato cube in cornstarch, brushing off any excess.
Heat the vegetable oil in a Dutch oven over medium-high heat until the temperature reaches 350°F (180°C).
Using a spider or slotted spoon, carefully lower 3 potato cubes at a time into the hot oil and fry, turning occasionally, until golden brown on all sides, about 90 seconds. Transfer to a wire rack. Repeat with the remaining potato cubes, letting the oil return to temperature between batches.
Add the cheese powder to a medium bowl, then toss the hot yellow potato cubes in the powder until evenly coated.
Add purple cabbage powder to a medium bowl, then toss the purple potato cubes in the powder until evenly coated.
Serve immediately with your dipping sauce of choice.
Enjoy!