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Blu Idaho® Potato Chips with Two Dips
Ingredients:
- 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
Instructions:
- 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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