Hot Potatoes (Print Version)
# Ingredients:
01 -
3-4 medium Russet potatoes, cut into ¼-inch-thick slices.
02 -
2 cups of buttermilk.
03 -
1 teaspoon of hot sauce.
04 -
2 teaspoons of freshly chopped thyme.
05 -
1 teaspoon of garlic powder.
06 -
½ teaspoon of chili powder.
07 -
2 teaspoons of granulated onion.
08 -
2 teaspoons of smoked paprika.
09 -
¼ teaspoon of ground thyme.
10 -
½ teaspoon of dried oregano.
11 -
2 teaspoons of granulated garlic.
12 -
1 teaspoon of kosher salt.
13 -
1 teaspoon of ground black pepper.
14 -
1 teaspoon of powdered mustard.
15 -
3 tablespoons of cayenne pepper.
16 -
1 tablespoon of light brown sugar.
17 -
2 cups of plain flour.
18 -
A generous amount of oil for frying vegetables.
19 -
¾ cup of the hot oil used for frying.
# Instructions:
01 -
Combine buttermilk, seasoning, and potato slices in a bowl. Cover it up and refrigerate for at least 30 minutes, but no more than 2 hours.
02 -
Stir salt and pepper into the flour. For extra crunch, you can mix in 3 tablespoons of buttermilk.
03 -
Dust each potato slice with the flour mix. Leave them to sit for about 10 minutes so the coating firms up.
04 -
Get your oil up to 365°F. Fry the potatoes in batches for around 3-4 minutes until nice and golden. Keep them warm by placing them in a 200°F oven.
05 -
Blend together hot frying oil, brown sugar, and spice mix. Pour it over the potatoes while they're still warm.
# Notes:
01 -
This is a meatless twist on the Nashville hot chicken concept.
02 -
Avoid marinating the potatoes for longer than 2 hours.