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FireLake Idaho® Potato Chips with Two Dips
Recipe courtesy of Paul Lynch, Executive Chef, FireLake Grill House, Minneapolis
Yield: 8 servings
Ingredients
- 2 Lb Idaho Burbank potatoes, sliced 3/16-inch thick
- Oil for frying as needed
- 1 tsp Garlic-pepper salt
- Buttermilk ranch dip as needed
- Buttermilk harissa dip as needed
Buttermilk ranch dipping sauce - 1/2 C Buttermilk, fresh
- 1/2 C Mayonnaise
- 1/2 C Sour cream
- 1 TBS Chives, finely minced
- 1 TBS 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
Buttermilk harissa dipping sauce - 2 C Buttermilk ranch
- 1/2 C Harissa sauce
Directions
- 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.
- Spread chips evenly across a towel-lined sheet tray to cool. Refrigerate, uncovered.
- 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 - Combine all ingredients and reserve, refrigerated.
Buttermilk harissa dipping sauce - Combine all ingredients and reserve, refrigerated.
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