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FireLake Idaho® Potato Chips with Two Dips

FireLake Idaho® Potato Chips with Two Dips

Courtesy of Idaho Potato Commission 8 Servings • 15 Min. Prep Time • 15 Min. Cook Time
Ingredients
2 lb. Idaho® Russet Burbank potatoes, sliced 3/16-in. thick
oil for frying as needed
1 tsp. garlic-pepper salt
Buttermilk Ranch Dip (see below)
Buttermilk Harissa Dip (see below)

Buttermilk Ranch Dipping Sauce
1/2 c. buttermilk, fresh
1/2 c. mayonnaise
1/2 c. sour cream
1 Tbsp. chives, finely minced
1 Tbsp. 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 Fanch Dipping Sauce
1/2 c. harissa sauce

Directions:

1. Place sliced potatoes in a fryer heated to 340°F. Add only enough potatoes so fryer is no more than half full. Fry potatoes for 4 min., shaking fryer basket vigorously while frying.

2. Spread chips evenly across a towel-lined sheet tray to cool. Refrigerate, uncovered.

3. To serve, place blanched potatoes in fryer basket (don't over-fill basket) and fry at 370°F for 3 min., 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 oz. 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.

* Recipe courtesy of Paul Lynch, Executive Chef, FireLake Grill House, Minneapolis

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