Blu Idaho® Potato Chips with Two Dips


  • 2 pounds Idaho® Russet Burbank potatoes, sliced 3/16-inch thick
  • Oil for frying as needed
  • 1 teaspoon garlic-pepper salt
  • Buttermilk ranch dip as needed
  • Buttermilk harissa dip as needed
  • Buttermilk ranch dipping sauce
  • 1/2 cup buttermilk, fresh
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon chives, finely minced
  • 1 tablespoon parsley, Italian flat-leafed, finely chopped
  • 1 teaspoon thyme, fresh-picked and minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Buttermilk harissa dipping sauce
  • 2 cups buttermilk ranch
  • 1/2 cups harissa sauce


  1. Place sliced potatoes in a fryer heated to 340 degrees F. Add only enough potatoes so fryer is no more than half full. Fry potatoes for 4 minutes, shaking fryer basket vigorously while frying.
  2. Spread chips evenly across a towel-lined sheet tray to cool. Refrigerate, uncovered.
  3. For service, place blanched potatoes in fryer basket (don't over-fill basket) and fry at 370 degrees F for 3 minutes, 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 ounces each of buttermilk ranch and buttermilk harissa dipping sauces.
Buttermilk ranch dipping sauce
  1. Combine all ingredients and reserve, refrigerated.
Buttermilk harissa dipping sauce
  1. Combine all ingredients and reserve, refrigerated.
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Yield: 8 servings

Paul Lynch
Radisson Blu, Mall of America
Minneapolis , MN

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