Prep:
10 min
|
Cook:
10 min
Restaurant Style French Fries with Buttermilk Ranch
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
Rated 4.8196/5
based on 194 customer reviews
Ingredients (6)
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3 pounds russet potatoes, peeled and rinsed
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1 cup sour cream
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1 cup mayonnaise
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vegetable or rice bran oil, for frying
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sea salt
Steps (5)
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Step 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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Step 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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Step 3
Drain and arrange the potatoes on two baking sheets lined with paper towels and blot to dry thoroughly.
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Step 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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Step 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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For safe meat preparation, reference the USDA website.
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| Calories | 507 |
|---|---|
% Daily Value* |
|
| Total Fat 36g | 55% |
| Saturated Fat 9g | 56% |
| Trans Fat 0g | |
| Cholesterol 36mg | 12% |
| Sodium 1179mg | 51% |
| Total Carbohydrates 49g | 16% |
| Dietary Fibers 3g | 13% |
| Sugars 3g | |
| Protein 6g | |
| Vitamin A 263 IU | 5% |
| Vitamin C 13mg | 16% |
| Calcium 75mg | 8% |
| Iron 2mg | 11% |
| Potassium 1007mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. |
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