Cactus Cut Potatoes from Boston Pizza feature golden, thick-cut potato wedges seasoned with a zesty blend of spices, delivering a crispy exterior and fluffy interior perfect for dipping or snacking.
Equipments
- Chef’s knife
- Cutting board
- Large mixing bowl
- Deep fryer or large heavy-bottom pot
- Slotted spoon or spider strainer
- Baking sheet or tray (for draining/cooling)
- Paper towels
- Measuring spoons
- Tongs
Ingredients
- 2 large russet potatoes
- 2 cups vegetable oil (for frying)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Russet potatoes are ideal for achieving a crispy exterior and fluffy interior; make sure to select firm, large potatoes for consistent thick cuts. Using vegetable oil with a high smoke point, such as canola or sunflower oil, ensures safe frying at high temperatures without burning the spices. The seasoning blend, including paprika, cayenne pepper, and dried oregano, provides the signature zesty flavor, so measure spices accurately to maintain the balance. Drain the potatoes well on paper towels or a baking sheet after frying to prevent sogginess from excess oil. You can recreate the famous Cactus Cut Potatoes from Boston Pizza at home by following this seasoned, crispy-cut recipe for a perfect snack or side dish.
Instructions
- Instructions:
- Wash and scrub potatoes thoroughly; leave skins on.
- Slice potatoes into 1/4-inch thick rounds using a chef’s knife.
- In a large mixing bowl, combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper.
- Add sliced potatoes to bowl and toss to evenly coat with seasoning blend.
- Heat vegetable oil in deep fryer or heavy-bottom pot to 350°F (175°C).
- Working in batches, carefully lower potato slices into hot oil using a slotted spoon or spider strainer.
- Fry for 3–5 minutes, turning occasionally with tongs, until golden and crispy.
- Remove potatoes from oil and place on a baking sheet or tray lined with paper towels to drain excess oil.
- Season with extra salt if desired while still hot.
- Serve immediately with your favorite dip.
Substitution
Cactus Cut Potatoes from Boston Pizza copycat menu replicate the signature golden, thick-cut wedges seasoned with a zesty blend of spices that yield a crispy exterior and fluffy interior. If you don't have russet potatoes, Yukon Gold potatoes can be a great substitute, offering a slightly creamier texture. Vegetable oil is ideal for frying due to its high smoke point, but canola or peanut oil also work well. When deep frying isn't an option, baking the wedges at a high temperature can produce a crispy result with less oil. Be sure to pat your potato wedges dry before seasoning to ensure even crispiness and optimal flavor absorption.
Tips
Make sure to maintain the oil temperature at 350degF (175degC) to achieve a crispy exterior without absorbing excess oil. Use a slotted spoon or spider strainer to safely lower and retrieve potato slices, preventing burns and oil splashes. After frying, drain potatoes on paper towels to remove excess oil and keep them from becoming soggy. Your seasoning blend should be evenly distributed by tossing the potatoes thoroughly before frying to ensure consistent flavor.
Nutritions
Cactus Cut Potatoes from Boston Pizza provide a tasty source of carbohydrates and dietary fiber due to the russet potato base, aiding in energy and digestive health. The frying process, using vegetable oil at 350degF, adds significant fat content, contributing to their crispy texture but also increasing calorie density. Spices like paprika, garlic powder, and cayenne pepper offer antioxidants and anti-inflammatory benefits, enhancing the nutritional profile with minimal calories. When enjoying your portion, be mindful of the added salt and oil to maintain balanced sodium and fat intake.
Storage
Store leftover cactus cut potatoes in an airtight container and refrigerate within two hours of cooking to maintain freshness. Reheat in an oven or air fryer at 375degF (190degC) for 10-15 minutes to restore crispiness and avoid sogginess. Your seasoned potato wedges will retain their flavorful texture best when reheated this way rather than microwaving.
Variation or Alternatives
Try substituting russet potatoes with sweet potatoes for a naturally sweeter flavor and added nutrients like vitamin A. You can also bake the seasoned potato wedges at 425degF (220degC) for 25-30 minutes, flipping halfway through, to reduce oil use and create a healthier version. For a smoky twist, replace cayenne pepper with smoked paprika while keeping the other spices for balanced heat and aroma. Your choice of dipping sauce can enhance the overall taste, so consider pairing with chipotle mayo or garlic aioli.
Allergies
Cactus Cut Potatoes contain common allergens such as paprika, garlic powder, and onion powder, which can trigger sensitivities or allergic reactions in some individuals. The frying process uses vegetable oil, which may pose a risk if you have specific allergies to certain plant oils or cross-contamination concerns. Always check ingredient specifics and consult with Boston Pizza if you have food allergies to ensure your safety.
Why this recipe?
Boston Pizza's Cactus Cut Potatoes are beloved for their unique texture, combining crispiness and fluffiness with a signature blend of bold seasoning that enhances every bite. The distinct spicy and smoky flavor delivers a satisfying kick that sets this dish apart from typical fries. Making a copycat version at home allows you to customize the seasoning intensity and enjoy a fresh, hot snack tailored to your taste preferences. Your homemade Cactus Cut Potatoes can replicate the crave-worthy experience without a restaurant visit.