Chili-Spiced Potato Dippers
Serves 415 mins prep35 mins cook
Crispy chili-spiced potato dippers with a soft pillowy core, perfect for dipping in Marie’s Creamy Ranch Dip. These bites are easy to make and always a hit at gatherings like Super Bowl Sunday.
0 servings
What you need
Instructions
1: Preheat the oven to 450°F and place a large sheet pan in the oven. 2: Bring a large pot of water to a boil, then add 1/2 tsp baking soda and 1/2 tsp salt. Boil the potatoes for 15 minutes, then drain and place in a bowl of ice water for 5 minutes. 3: Remove the skins from the potatoes and place them back into the warm pan. 4: Add the potato starch and 1/2 tsp salt, then toss to coat. 5: Remove the sheet pan from the oven, add the oil and potatoes, coat in oil, and bake for 30-35 minutes, tossing every ten minutes. 6: While the potatoes are cooking, mix the chili powder, paprika, oregano, garlic powder, cumin, and remaining salt in a small dish. 7: Add the cooked potatoes to a bowl, toss with some of the spice mixture, to taste. 8: Spread ranch onto a plate, top with potatoes, Parmesan, honey, and fresh dill.View original recipe