Buttermilk Ranch French Fries
May 17, 2013 22:33:25 GMT -5
Post by PrisonerOfHope on May 17, 2013 22:33:25 GMT -5
Buttermilk Ranch French Fries
Active Time: 1 hour
Inactive Time: 10 minutes
Total Time: 1 hour, 10 minutes
Yield: 2-3 servings
Ingredients
2 1/2 tablespoons dried buttermilk powder
1 teaspoon dried dill
1 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried minced onion
1/2 teaspoon sugar
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon ground black pepper
optional: 2 teaspoons fresh chives, minced
optional: 1 1/2 tablespoons fresh parsley, chopped finely
2 russet potatoes, peeled (see note)
Neutral high heat oil for frying (vegetable, grapeseed, safflower, etc)
Instructions
In a very large bowl, combine the dried buttermilk powder, dill, garlic powder, onion powder, dried minced onion, sugar, cayenne, salt and pepper. Do not add the fresh herbs if using or the mixture will potentially clump from moisture.
Prepare a bowl of ice water and set aside. Using a mandoline with the French fry attachment, slice the potatoes into fries. Place the potatoes into the ice water. Cover and chill for at least 50 minutes.
Heat the oil in a large Dutch oven or heavy bottom saucepan. Using a thermometer, bring the oil to 325 degrees F. Make sure there's at least 3 inches between the oil and the top of the pan to avoid splatter.
Drain the potatoes and dry very thoroughly. Line a sheet pan with paper towels.
Add 1/2 of the fries to the hot oil and cook for 6 minutes. Adjust the flame as needed to maintain the temperature.
Carefully remove the fries and transfer to the prepared sheet pan. Repeat with the remaining fries.
Increase the oil temperature to 350 degrees F.
Add 1/2 of the fries to the oil and cook until golden brown. Remove and allow to drain on fresh paper towels while you cook the remaining potatoes.
Toss the fries with the reserved spice mixture, tossing in the fresh herbs last.
Serve hot.
Notes:
To save time, this recipe can be simplified by using frozen, pre-cut French fries. Simply fry them according to package instructions and then toss with the spices and herbs.
Active Time: 1 hour
Inactive Time: 10 minutes
Total Time: 1 hour, 10 minutes
Yield: 2-3 servings
Ingredients
2 1/2 tablespoons dried buttermilk powder
1 teaspoon dried dill
1 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried minced onion
1/2 teaspoon sugar
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon ground black pepper
optional: 2 teaspoons fresh chives, minced
optional: 1 1/2 tablespoons fresh parsley, chopped finely
2 russet potatoes, peeled (see note)
Neutral high heat oil for frying (vegetable, grapeseed, safflower, etc)
Instructions
In a very large bowl, combine the dried buttermilk powder, dill, garlic powder, onion powder, dried minced onion, sugar, cayenne, salt and pepper. Do not add the fresh herbs if using or the mixture will potentially clump from moisture.
Prepare a bowl of ice water and set aside. Using a mandoline with the French fry attachment, slice the potatoes into fries. Place the potatoes into the ice water. Cover and chill for at least 50 minutes.
Heat the oil in a large Dutch oven or heavy bottom saucepan. Using a thermometer, bring the oil to 325 degrees F. Make sure there's at least 3 inches between the oil and the top of the pan to avoid splatter.
Drain the potatoes and dry very thoroughly. Line a sheet pan with paper towels.
Add 1/2 of the fries to the hot oil and cook for 6 minutes. Adjust the flame as needed to maintain the temperature.
Carefully remove the fries and transfer to the prepared sheet pan. Repeat with the remaining fries.
Increase the oil temperature to 350 degrees F.
Add 1/2 of the fries to the oil and cook until golden brown. Remove and allow to drain on fresh paper towels while you cook the remaining potatoes.
Toss the fries with the reserved spice mixture, tossing in the fresh herbs last.
Serve hot.
Notes:
To save time, this recipe can be simplified by using frozen, pre-cut French fries. Simply fry them according to package instructions and then toss with the spices and herbs.
