FireLake Idaho® Potato Chips with Two Dips
Courtesy of Idaho Potato Commission 8 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 2 lb. Idaho® 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) |
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| 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 |
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| Buttermilk Harissa Dipping Sauce |
| 2 c. Buttermilk Fanch Dipping Sauce |
| 1/2 c. harissa sauce |
Directions:
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
