2 lb. IdahoŽ Russet Burbank potatoes, sliced 3/16-in. thick oil for frying as needed 1 tsp. garlic-pepper salt Buttermilk Ranch Dip (see below) Buttermilk Harissa Dip (see below)
Buttermilk Ranch Dipping Sauce 1/2 c. buttermilk, fresh 1/2 c. mayonnaise 1/2 c. sour cream 1 Tbsp. chives, finely minced 1 Tbsp. parsley, Italian flat-leafed, finely chopped 1 tsp. thyme, fresh-picked and minced 1 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper
Buttermilk Harissa Dipping Sauce 2 c. Buttermilk Fanch Dipping Sauce 1/2 c. harissa sauce
What to do:
1. Place sliced potatoes in a fryer heated to 340°F. Add only enough potatoes so fryer is no more than half full. Fry potatoes for 4 min., shaking fryer basket vigorously while frying. 2. Spread chips evenly across a towel-lined sheet tray to cool. Refrigerate, uncovered. 3. To serve, place blanched potatoes in fryer basket (don't over-fill basket) and fry at 370°F for 3 min., or until golden and crisp. Transfer chips to drain tray and sprinkle with garlic-pepper salt. Serve a medium-sized bowl of chips with 2-1/2 oz. each of Buttermilk Ranch and Buttermilk Harissa Dipping Sauces.
Buttermilk Ranch Dipping Sauce: Combine all ingredients and reserve, refrigerated.
Buttermilk Harissa Dipping Sauce: Combine all ingredients and reserve, refrigerated.
* Recipe courtesy of Paul Lynch, Executive Chef, FireLake Grill House, Minneapolis
