Nate KnobelPotatoes are just about the best thing to buy in the grocery store. There are so many ways to enjoy them, and they’re so cheap! Besides eggs, no other food can be so varied in preparation. Everyone has their favorite recipe that they keep going back to, but I’d like to add another page to your cookbook: Chicken Fried Potatoes.
A lot of people love fried chicken, as a certain colonel’s profit margins can prove. To go with its fried goodness, many reach for the fried potato. I say, why not combine the two into golden-fried deliciousness? This recipe is packed with spices, but easily tweakable for your own pallet. Love paprika? Throw more in. Less heat? Take out the pepper flakes. Following this recipe gives you a base for you to experiment on later, and trust me, you’ll be making these again. If you’re not feeling adventurous, you can even use your own tried-and-true fried chicken recipe, replacing the chicken with the potatoes!
Ingredients
- 4-5 russet potatoes
- Vegetable oil, for frying
- Wet mixture
- ~2 cups buttermilk
- 1 teaspoon onion powder
- 3 garlic cloves, minced
- 1 tablespoon hot pepper flakes
- 2 teaspoons thyme
- 2 teaspoons oregano
Coating
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2.5 cups all-purpose flour
Directions
Heat about 2-3 inches of oil on the stovetop to 350 degrees.
Wash potatoes, and slice width-wise into pieces a little less than a quarter of an inch wide. Place in mixing bowl and pour about 2 cups (depends on the size of your mixing bowl) of buttermilk over potatoes until they are almost covered. There’s no need to drown the potatoes, but you need enough liquid to cover most of them, most of the time. Add in the rest of the wet-mix ingredients and stir until all of the slices have been coated, and set aside in fridge. In second mixing bowl, combine all of the coating spices with about 2 and a half cups of all-purpose flour.
Once oil is hot, remove each potato from the wet mix and dredge in your coating mix. Shake off excess flour and place in oil. Cook in batches until golden brown, usually 5-8 minutes. Drain on paper towels and serve with your favorite dipping sauce!
Bonus Buttermilk Ranch Recipe
What to do with all of that leftover seasoned buttermilk from your potatoes? Turn it into homemade buttermilk ranch sauce! For each quarter cup of the seasoned buttermilk, add ¼ cup of sour cream, and 2 tablespoons of mayo and lemon juice. Whisk together until creamy.