Potato Cubes
These orange and purple potato cubes make the perfect Halloween party snack.
Tasty Team
Total Time
4 hr 45 min
4 hr 45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
4 hr 45 min
4 hr 45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 48 cubes
- 4 medium Idaho® Yellow Potatoes, about 800 grams
- 4 medium Idaho® Purple Potatoes
- 2 teaspoons kosher salt, plus more for boiling
- 4 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 cup cornstarch
- 2 qt vegetable oil, for frying
- 1 cup cheddar cheese powder
- 1 cup purple cabbage powder
- dipping sauce of choice, for serving
Nutrition Info
- Calories 363
- Fat 36g
- Carbs 9g
- Fiber 2g
- Sugar 0g
- Protein 0g
Estimated values based on one serving size.
Preparation
- 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!
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