Crispy Idaho® Potato Spiral


Sour Cream Sauce

  • 100 grams sour cream
  • 35 grams buttermilk
  • 1 tablespoon chopped parsley
  • 1 tablespoon minced chives
  • 3 grams salt
  • 2 grams garlic powder
  • 2 grams onion powder
  • 1 gram black pepper

Potato Spirals

  • 2 Idaho® Yukon Gold Potatoes, unpeeled
  • Canola oil, as needed for frying
  • Sour Cream Sauce (see recipe)
  • Hook’s® 1-year-old Cheddar cheese, finely grated, as needed
  • Chopped scallions, as needed


Sour Cream Sauce

  1. Place all ingredients in a bowl and whisk together. Reserve refrigerated until needed.

 Potato Spirals

  1. Use a spiral cutter to cut one of the potatoes into a long spiral where each “slice” is about the same thickness as a quarter. Immediately transfer potato spiral into a bowl of cold water to avoid oxidizing.
  2. Heat a large pot of oil to 350°F. Drain all the water off the potato spiral and pat dry with paper towels. Place potato spiral into the oil and fry the potato spiral until it starts to turn golden brown, 3 to 5 minutes. (Frying one potato at a time is recommended.)
  3. Remove potato from the oil and place it on paper towels to remove any excess oil.
  4. To serve: Add potato spiral to a wood skewer. Drizzle some of the Sour Cream Sauce over the potatoes. Garnish with grated cheese and chopped scallions. (One spiral serves 2 to 4 people.) Serve immediately.
  5. Repeat process with the remaining potato.
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Yield: 4-8

Matthias Merges
Formerly of - Gideon Sweet
Chicago, IL

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