Blu Idaho® Potato Chips with Two Dips

Blu Idaho® Potato Chips with Two Dips

Source:
Paul Lynch
Radisson Blu, Mall of America
Minneapolis , MN

Yield: 8 servings

Ingredients:

Directions:

  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.