SK: Russ Thorn’s Twisted Tater
INGREDIENTS:
4 russet potatoes
1 can (14 oz.) of roasted diced tomatoes
1 can (4 oz.) tomato paste
2 tsp minced garlic/red pepper
8 oz. guava sauce
1 tsp black pepper
1 1/2 tbsp salt
1 garlic clove (chopped)
1 1/2 oz. olive oil
3 tbsp grated parmesan cheese
1 tbsp parsley flakes
*Wooden skewers also needed
PREP TIME: 30 minutes to soak potatoes + 30 minutes to prep ingredients
COOK TIME (Potatoes): 15-17 minutes (depending on your air fryer)
COOK TIME (Sauce): 5-7 minutes
DIRECTIONS:
POTATOES
1 - Take a deep bowl large enough to fit 4 potatoes and fill it with water. Add about a tablespoon of salt.
2 - Soak your potatoes for 20-30 minutes.
3 - Remove your potatoes and place them on two cutting boards (Overlap a small cutting board over the top of the bigger cutting board and press your potato up to the edge of the small cutting board using the small cutting board as a barrier to prevent from slicing through the entire potato).
4 - Begin thin cutting your potato with straight cuts. Ensure the small cutting board acts as a brake to avoid slicing your potato all the way through. Once the cuts have been completed from side to side, flip the potato over 180° and now begin making diagonal cuts. Ensure the potato isn’t sliced all the way through on this side either.
5 - Cut your potato in half (this make skewering the potato easier).
6 - Skewer your potato (lay the cut edge of the potato on the counter and skewer from the top of the potato down into the body of the potato while holding the potato tightly until skewering is complete).
7 - Gently begin separating the potato spirals from one another on the skewer being careful not to tear a spiral. Ideally, there should be approximately a quarter inch of separation between each spiral.
8 - Set your air fryer to 400° (this depends on your air fryer’s power) and place your potatoes in the tray.
9 - Air fry your potatoes for approximately 17 minutes.
GORY SAUCE
1 - Take an 8” sauce pan and add your 1/2 oz. of olive oil, 14 oz. roasted diced tomatoes, 4 oz. tomato paste, 8 oz. guava sauce, 2 tsp of minced garlic/red pepper blend, a dash of salt, a dash of pepper, and 1 chopped garlic clove.
2 - Set your stovetop to medium heat.
3 - Stir ingredients until boiling.
4 - Once boiling, bring temperature down to low heat and let it simmer for 5 more minutes. Cover your saucepan to avoid splashing, because this will make a mess and the chef says it’s hard to get red off white.
5 - Turn off your stovetop and let the sauce sit in it’s own heat.
PRESENTATION
1 - After the potato skewerts have been retrieved from the air fryer and cooled off slightly, take about an ounce of olive oil and drizzle it over the top of the potato skewers. To ensure the potato skewers are completely covered, turn them as you drizzle the olive oil over them.
2 - Add grated parmesan cheese and parsley flakes over the top of potato skewers.
3 - Use a large spoon to top your potato skewers with the gory sauce. Turn the potato skewers in a drill bit motion to completely cover them in sauce. This is made to resemble the drill piercing through the victims’ insides.
4 - Serve and enjoy while you survive the night.
*This goes well with our Dead on Delivery Pizza recipe.