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Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 1/4 cup plus 1 teaspoon kosher salt
- 3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)
- 8 cups peanut oil
- 3 tablespoons buttermilk powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon sugar
- 3 tablespoons minced fresh dill
Method
- Whisk together 8 cups water with 1/4 cup of the salt.
- Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes.
- After they have soaked, dry thoroughly on a paper towels or dish towels.
- Heat the oil a large Dutch oven to 350 degrees F.
- In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt.
- Grind into a homogeneous powder.
- In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes.
- Toss immediately in a large bowl with some of the spice mixture.
- Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
- Hold them in semi-airtight container for a few days, if you can stand it that long.
