Restaurant Style French Fries with Buttermilk Ranch
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
3 pounds russet potatoes, peeled and rinsed
1 cup sour cream
1 cup mayonnaise
vegetable or rice bran oil, for frying
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.
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.
Drain and arrange the potatoes on two baking sheets lined with paper towels and blot to dry thoroughly.
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.
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.
For safe meat preparation, reference the USDA website.
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Recipe Nutritional Information
% Daily Value*
|Total Fat 36g||55%|
|Saturated Fat 9g||56%|
|Trans Fat 0g|
|Total Carbohydrates 49g||16%|
|Dietary Fibers 3g||13%|
|Vitamin A 263 IU||5%|
|Vitamin C 13mg||16%|
*Percent Daily Values are based on a 2,000 calorie diet.
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