Hot Potatoes (Print Version)
# Ingredients:
01 -
2 teaspoons fresh thyme leaves.
02 -
1 teaspoon black pepper.
03 -
2 cups buttermilk.
04 -
1 teaspoon kosher salt.
05 -
3-4 medium Russet potatoes, sliced into ¼-inch rounds.
06 -
2 teaspoons granulated onion.
07 -
1 teaspoon hot sauce.
08 -
½ teaspoon dried oregano.
09 -
2 teaspoons granulated garlic.
10 -
1 teaspoon dry mustard powder.
11 -
¼ teaspoon ground thyme.
12 -
2 teaspoons paprika.
13 -
1 tablespoon light brown sugar.
14 -
3 tablespoons cayenne pepper.
15 -
½ teaspoon chili powder.
16 -
¼ teaspoon garlic powder.
17 -
2 cups all-purpose flour.
18 -
Vegetable oil to fry.
19 -
¾ cup hot frying oil.
20 -
½ teaspoon paprika.
# Instructions:
01 -
Throw potatoes into buttermilk with seasonings, mix well, and leave in the fridge for at least 30 minutes (but not more than 2 hours).
02 -
Combine flour, salt, and pepper in a bowl. Want extra crunch? Toss in a little buttermilk—around 3 tablespoons.
03 -
Give each potato slice a nice dusting in the flour blend. Then let them sit for 10 minutes to dry a bit.
04 -
Warm up oil to 365°F and fry those coated potatoes in portions until they’ve got a golden color, about 3-4 minutes each. Keep ‘em warm in a 200°F oven.
05 -
Stir together spices, brown sugar, and some of that hot frying oil. Drizzle it over the fried potatoes.
# Notes:
01 -
A meat-free take on Nashville’s spicy hot chicken.
02 -
Don’t let it sit in the marinade longer than 2 hours.