Crispy Potato and Cheese Spirals with Cool Cucumber Dill Cream

Name: Crispy Potato and Cheese Spirals with Cool Cucumber Dill Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 14 oz potato; 4.2 oz aged manchego cheese; 1 large egg; 2.5 tbsp cornstarch; 3 tbsp chives; 1 tsp garlic powder; 1/2 tsp black pepper; 3/4 tsp salt; 1 tbsp olive oil; 2/3 cup plain Greek yogurt; 1/2 cup cucumber; 1 tbsp fresh dill; 2 tsp lemon juice

An original snack of golden spirals made with grated potato, aged cheese, and herbs, baked until crisp at the edges and tender in the center. They are served with a cool cucumber, yogurt, and dill cream for contrast and balance.

20 minPrep

30 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

400 g potato (pelada and grated gruesa)
120 g aged manchego cheese (grated fino)
1 unit egg (beaten)
20 g cornstarch (for unir)
15 g chives (chopped fino)
2 g garlic powder
1 g black pepper
4 g salt (divided)
15 ml olive oil (for brush)
160 g plain Greek yogurt (for the cream)
80 g cucumber (grated and well escurrido)
5 g fresh dill (chopped)
10 ml lemon juice

Nutrition facts

per serving

210 kcal

Calories

10 g

Protein

16 g

Carbs

11 g

Fat

1.5 g

Fiber

14.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F and line a large baking tray with parchment paper. Brush the paper with olive oil to keep the spirals from sticking.
2
Place the grated potato in a clean kitchen towel and squeeze very well to remove as much moisture as possible. Transfer the potato to a large bowl.
3
Add the aged manchego cheese, beaten egg, cornstarch, chives, garlic powder, black pepper, and 1/2 teaspoon of the salt to the bowl with the potato. Mix until a uniform mixture forms.
4
Divide the mixture into 8 portions. On the prepared tray, shape each portion into a compact spiral about 3 to 4 inches wide, coiling the mixture with a spoon or with lightly damp fingers.
5
Bake the spirals for 15 minutes at 220 °C / 425 °F. Remove the tray, carefully flip them with a spatula, and bake for 12 to 15 minutes more, until deeply golden and crisp around the edges.
6
While they bake, make the cool cream by mixing the Greek yogurt, grated and well-drained cucumber, fresh dill, lemon juice, and the remaining salt in a bowl. Stir until creamy and smooth.
7
Let the spirals rest for 3 minutes after baking so they can set. Serve hot with the cool cucumber dill cream on the side.

Chef tips

Squeezing the potato and cucumber very well is key for firm, crispy spirals and a cream with the right texture. For extra color, add a pinch of sweet paprika to the mixture.

Substitutions

You can replace manchego with parmesan or another aged cheese. Dill can be swapped for fresh parsley, and chives for very finely chopped scallion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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