Name: FireLake Idaho® Potato Chips with Two Dips
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
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

FireLake Idaho® Potato Chips with Two Dips

Prep Time 10

Cook Time 4

Total Time 14

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Servings

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

Instructions

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 sauces7 Combine all ingredients and reserve, refrigerated.
Source: Idaho Potato Idaho Potato