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FireLake IdahoŽ Potato Chips with Two Dips
Courtesy of Idaho Potato Commission
Servings: 8
Prep Time: 15 Min. Cook Time: 15 Min. What you need:
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+ 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 |
