Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 21 2019
Buttermilk Ranch French Fries
5 tablespoons buttermilk powder
2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried minced onion
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt (see notes)
1/2 teaspoon ground black pepper
optional: 4 teaspoons fresh chives, minced
optional: 3 tablespoons fresh parsley, chopped finely
4 (12-ounce) russet potatoes, peeled (see notes about using frozen pre-cut fries)
2-3 quarts neutral, high heat oil for frying (vegetable, peanut or canola are all options)
In a very large bowl, combine the dried buttermilk powder, dill, garlic powder, onion powder, dried minced onion, sugar, cayenne, salt and pepper. Do not add the fresh herbs if using or the mixture will potentially clump from moisture.
Prepare a bowl of ice water and set aside. Using a mandoline with the French fry attachment, slice the potatoes into fries. Place the potatoes into the ice water. Cover and chill for at least 50 minutes.
Heat the oil in a large Dutch oven or heavy bottom saucepan. Using a thermometer, bring the oil to 325 degrees F. Make sure there's at least 3 inches between the oil and the top of the pan to avoid splatter.
Drain the potatoes and dry very thoroughly. Line a sheet pan with paper towels.
Add 1/4 of the fries to the hot oil and cook for 6 minutes. Adjust the flame as needed to maintain the temperature. (Note: you might be able to cook the fries in 2 batches instead of 4 depending on the size of your pot.)
Carefully remove the fries and transfer to the prepared sheet pan. Repeat with the remaining fries.
Increase the oil temperature to 350 degrees F.
Add 1/4 of the fries to the oil and cook until golden brown. Remove and allow to drain on fresh paper towels while you cook the remaining potatoes.
Toss the fries with the reserved spice mixture, tossing in the fresh herbs last.
Serve with a Stitsworth burger or steak!