Applebee's Potato Twisters

Applebee's Potato Twisters

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To get the spiraled effect of the Potato Twisters as prepared by Applebees, you can use an Apple- Peeler-Corer-Slicer set on the thinnest setting. If you don't have an Apple Peeler-Corer-Slicer, use a mandolin, or a food processor with the thinnest blade. Serve with Pico de Gallo and Queso Blanco.

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  • 1½ pounds Yukon gold potatoes

  • Peanut oil, for frying

  • ½

    ½ teaspoon salt

  • Pico de gallo


  • 1

    1 tablespoon vegetable oil

  • 1

    1 jalapeno pepper, seeded and chopped finely

  • 2

    2 tablespoons onion, finely chopped

  • 8

    8 ounces white American cheese, shredded

  • 2

    2 ounces Monterey jack cheese, shredded

  • ¼

    ¼ cup half-and-half

  • 1

    1 tablespoon cilantro, finely chopped


Preheat oil in a deep-fryer to 375 degrees. Peel and slice the potatoes as thinly as possible. Place the slices directly into cold water after peeling until you're ready to fry them. Fry your slices in batches for about three to four minutes. Once the potato slices are golden brown, remove and drain them on a tray lined with paper towels. Sprinkle with salt. Serve with pico de gallo and queso blanco (recipe below). Queso Blanco Recipe In a pan over medium heat, heat the oil. Add the jalapeno and onion to the pan and cook for about five minutes, until tender, then lower the heat to medium-low. Add the cheeses along with the half-and-half, stirring consistently until the mixture is completely blended and melted. Add the cilantro and mix together, then serve with the Potato Twisters. Serves: 6 Start to finish: 30 minutes