FireLake Idaho® Potato Chips with Two Dips

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FireLake Idaho® Potato Chips with Two Dips
  • Duration
  • Cook Time
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  • 8 ServingsServings

Ingredients

  • 2 Lb Idaho Burbank potatoes, sliced 3/16-inch thick
  • Oil for frying as needed
  • 1 tsp Garlic-pepper salt
  • Buttermilk ranch dip as needed
  • Buttermilk harissa dip
  • 1/2 C Buttermilk, fresh
  • 1/2 C Mayonnaise
  • 1/2 C Sour cream
  • 1 TBS Chives, finely minced
  • 1 TBS 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
  • 2 C Buttermilk ranch
  • 1/2 C Harissa sauce

Preparation

Preparation

1 Place sliced potatoes in a fryer heated to 340 degrees F.

2 Add only enough potatoes so fryer is no more than half full.

3 Fry potatoes for 4 minutes, shaking fryer basket vigorously while frying.

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

5 Transfer chips to drain tray and sprinkle with garlic-pepper salt.

6 Serve a medium-sized bowl of chips with 2 1/2 ounces each of buttermilk ranch and buttermilk harissa dipping sauces

7 Combine all ingredients and reserve, refrigerated.

Source: Idaho Potato Idaho Potato