If you’ve ever wanted to eat a potato that twists, then you’ve come to the right place! In this video you can also learn how to make fresh Pico De Gallo paired with a delicious Queso Blanco inspired by the friendly neighborhood Applebee’s Restaurant Bar & Wait a long time for food.
Using the amazing WonderVeg, grab the appropriate blade that make the ribbon fries. I'm not sure what name I like better... ribbon or twisters... Use the device per the manual instructions or else you could hurt yourself and I am not liable for any injury that may occur.
A potato actually goes a long way. Throw these into a big bowl of ice water to let the starch rinse off and then fry these in batches at 350°F for 3-4 minutes.
Sprinkle on salt immediately after removed from the deep fryer.
For the Queso, melt the listed ingredients together in a pot on the stove until it's not solid anymore.
For the Pico De Gallo, mix all the listed ingredients in a medium sized bowl like you would a salad. Make sure you chop what needs to be chopped and you squeeze what needs to be squeezed. To avoid a watery runner mess, use plum tomatoes and remove the seeds, rinse and drain before adding to the bowl.
Plating instructions: Put a pile of "ribbon" fries on a large white plate with room for a small bowl. Then pour Queso into said bowl and top with a dollop of Pico De Gallo. Garnish with a sprig of cilantro because it looks fresh like a playa.
There you have it ladies and gents, an easy appetizer for any occasion from the worlds most mediocre restaurant besides TGI Friday's and all the other chains named after days of the week.
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