Crispy Deep Fried Potatoes with Ranch Dressing
Extra crispy potato quarters that will have you craving for more! Serve with a homemade ranch or any sauce you fancy, either way you'll be begging for an excuse to make these again and again.
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Servings: 4 people
Ingredients
Deep Fried Potatoes
- 1.2 kg potatoes skin on
- vegetable oil frying
- 2 tsp salt seasoning
Homemade Ranch Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp chives freshly chopped or dried
- 1 tbsp dill freshly chopped or dried
- 1 tbsp parsley freshly chopped or dried
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup buttermilk
- 1 tbsp lemon juice *optional
Instructions
Deep Fried Potatoes
- Preheat the oven at 180 ℃/175 ℉. Wash and dry the potatoes, leaving the skin on. Place a baking rack in a roasting pan and place the potatoes on top, distributed evenly.
- Bake the potatoes for 1 hour. Then allow the potatoes to cooldown by placing them in the fridge for a minimum of 4 hours or overnight.
- Once they've fully cooled down, cut the potatoes in quarters. Fill a large saucepan with enough cooking oil to ensure the potatoes will be mostly covered whilst frying. Bring the oil to a high heat (190 ℃/375 ℉). Fry the potatoes in batches. Once they're a deep golden brown in color, remove and place on a kitchen towel.
- Season generously with salt, plate and serve immediately or prepare the ranch sauce (which I can can highly recommend). Serve the ranch sauce on the side or spread it on the base of your serving dish and pop the hot potatoes on top.
Homemade Ranch Dressing
- Start by chopping all the fresh herbs (if using). Otherwise, immediately start by adding mayonnaise, sour cream, chives, dill, parsley, onion powder, garlic powder, and salt to. Mix well. Then add the buttermilk but not necessarily all of it. It'll depend on your personal taste.