Restaurant Style French Fries with Buttermilk Ranch
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
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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