Ingredients (6)
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russet potatoes, peeled and rinsed 3 pounds
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sour cream 1 cup
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mayonnaise 1 cup
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vegetable or rice bran oil, for frying
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sea salt
Steps (5)
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1
Cut potatoes into ¼–½-inch sticks. Place in a large bowl and cover with cold water. Allow them to soak for at least two hours, up to overnight.
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2
While the potatoes are soaking, make the dip. Combine the sour cream, mayonnaise and buttermilk seasoning and mix well to combine. Set aside in the refrigerator until ready to use.
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3
Drain and arrange the potatoes on two baking sheets lined with paper towels and blot to dry thoroughly.
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4
Heat a few inches of oil in a heavy pot to 300°F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. Remove each batch and drain on dry paper towels.
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5
Raise the temperature so the oil reaches 400°F. Fry the potatoes in batches again, until the potatoes are crisp and golden brown. Drain and season with sea salt. Serve with the Ranch Buttermilk dip.
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