Spicy Buttermilk Fries
Chef-owner Deborah VanTrece
Twisted Soul Cookhouse & Pours
Move fries from the side of the plate to a shareable game-day snack with this recipe. Chef Deborah VanTrece soaks the raw potatoes in buttermilk for a little tang, then dusts them with a a housemade spice blend to create her signature seasoned fries. The crispy spiced potatoes are a real crowd-pleaser.
6 large potatoes, cut into fries or wedges
2 cups buttermilk
3 cups all-purpose flour
1 tbsp. garlic powder
1 tbsp. onion powder
ó tsp. cayenne pepper
2 tsp. seasoned salt
1 tsp. kosher salt
1 tsp. freshly ground black pepper
Vegetable oil for frying
Salt and pepper, to taste
Ketchup or ranch dressing for serving
1. Place cut potatoes in a shallow pan. Pour buttermilk over potatoes.
2. In another large, shallow pan, combine flour, garlic powder, onion powder, cayenne, seasoned salt, kosher salt and black pepper.
3. Remove potatoes from buttermilk and drain well. Dredge potatoes in seasoned flour. Shake off excess flour and transfer to a platter or sheet pan.
4. Pour 3 inches oil into a cast-iron skillet and heat to 350 F over medium-high heat. (Or heat oil in deep fryer.) Using long tongs, carefully place potatoes in hot oil, being sure not
to overcrowd pan, working in batches if necessary.
5. Cook potatoes until golden brown, 7 to 10 minutes. Use tongs to turn potatoes as needed to ensure potatoes are brown and crisp on all sides.
7. Remove fried potatoes and transfer to paper towel–lined platter. Sprinkle with salt and pepper to taste and serve with ketchup or ranch dressing.
Photo courtesy of Idaho Potato Commission