Hot Potatoes (Print Version)
# Ingredients:
01 -
2 cups of regular flour.
02 -
About 3 or 4 medium Russet potatoes, cut into slices about ¼ inch thick.
03 -
2 teaspoons of garlic powder granules.
04 -
2 teaspoons of onion granules.
05 -
1 teaspoon of Dijon mustard powder.
06 -
2 teaspoons paprika (regular).
07 -
1 teaspoon black pepper, grounded.
08 -
A teaspoon of kosher salt.
09 -
½ teaspoon of dried oregano.
10 -
A sprinkle of ground thyme—about ¼ teaspoon.
11 -
Some frying vegetable oil.
12 -
About 3 tablespoons of cayenne pepper.
13 -
1 tablespoon brown sugar (light).
14 -
⅔ to ¾ cup of the frying oil, hot.
15 -
½ teaspoon garlic powder (for finishing sauce).
16 -
½ teaspoon of chili powder.
17 -
½ teaspoon extra paprika.
18 -
2 tablespoons of hot sauce.
19 -
2 teaspoons fresh thyme, no stems.
20 -
2 cups of cold buttermilk.
# Instructions:
01 -
Combine the thin potato slices, buttermilk, and seasonings in a bowl. Cover up and pop into the fridge for at least 30 mins, up to 2 hours max.
02 -
Stir together your flour mix with pepper and salt. To make them crispier, mix in a bit (around 3 tablespoons) of buttermilk, but that's up to you.
03 -
Toss the potatoes through the flour blend until they're coated all over. Set them on a plate and let them sit about 10 mins before frying.
04 -
Use enough oil to heat up to about 365°F. Fry the potatoes in smaller portions, letting them go golden for around 3 to 4 minutes. Keep the fried ones warm in an oven preheated to 200°F.
05 -
Stir brown sugar and seasonings into the oil that’s already hot. Pour this spicy sauce right over the cooked potatoes.
# Notes:
01 -
A veggie spin on the classic Nashville hot-style chicken.
02 -
Don’t leave the potatoes in the marinade longer than 2 hours or they’ll go mushy.