Spicy Buttermilk French Fries
Idaho® Russet potatoes make the best fresh-cut fries due to the solids to moisture ratio and balance of sugars and starches. Buttermilk adds tang as part of the carefully crafted mix of seasonings.
- 6 large Idaho® Russet potatoes, cut into fries or wedges
- 2 cups buttermilk
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Lawry’s Seasoned Salt®
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- Vegetable oil for frying
- Salt and pepper, to taste
- Ketchup or ranch dressing for serving
- Place cut potatoes in a shallow pan. Pour buttermilk over potatoes.
- In a large shallow pan, combine flour, garlic powder, onion powder, Lawry’s, kosher salt, black pepper and cayenne pepper.
- Remove potatoes from buttermilk and dredge in seasoned flour. Shake off excess flour and transfer to a platter or sheet pan.
- Pour 3 inches of oil into a cast-iron skillet and heat to 350°F over medium-high heat. (Alternatively, you can use a tabletop fryer.)
- Using long tongs, carefully place potatoes in hot oil, being sure not to overcrowd pan, working in batches if necessary.
- 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.
- Remove fried potatoes and transfer to a paper towel–lined platter. Sprinkle with salt and pepper to taste and serve with ketchup or ranch dressing.