Ingredients
- Russet potatoes
- Sunflower or canola oil
- salt to taste
- pepper to taste
- Popsicle / lollipop sticks
Apricot-Ginger-Jalapeno Dip
- 2-1/2 Cups apricot preserves or apricot jam
- 1/2 Cup Water
- 1/4 Cup rice vinegar
- 2 Tbsp ginger peeled and minced
- 2 jalapeno seeded and minced
- 1 tsp salt
Instructions
- Trim off potato ends and cut, crossways, in 3/4' thick slices. With a round cookie cutter cut circles from the inside of the slices. Soak potato slices in cool water for 10 minutes.
- Place potatoes in pot of salted water and bring to simmer. Cook until potatoes begin to soften - about 8-10 minutes - or until about 3/4 cooked through. Remove to towel to dry and cool.
- Refrigerate until needed. Heat oil in deep fryer or pan to 350 F. Finish cooking potato slices until cooked through and golden. Remove to drain on paper towel and season with salt and pepper.
- Carefully slide popsicle / lollipop stick into side of potato rounds for serving.
Notes
Apricot-Ginger-Jalapeno Dip
Combine all dip ingredients in food processor and process until smooth. Enjoy!
Submitted by: Michael A.
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