FireLake IdahoŽ Potato Chips with Two Dips

Courtesy of Idaho Potato Commission

Servings: 8
Prep Time: 15 Min.
Cook Time: 15 Min.

* 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

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