Spicy Potatoes (Print Version)
# Ingredients:
01 -
2 cups buttermilk.
02 -
3-4 medium Russet potatoes, sliced ¼-inch thick.
03 -
1 teaspoon hot sauce.
04 -
2 teaspoons fresh thyme leaves.
05 -
1 teaspoon kosher salt.
06 -
1 teaspoon black pepper.
07 -
1 teaspoon dry mustard powder.
08 -
2 teaspoons granulated garlic.
09 -
2 teaspoons granulated onion.
10 -
2 teaspoons paprika.
11 -
½ teaspoon dried oregano.
12 -
¼ teaspoon ground thyme.
13 -
2 cups all-purpose flour.
14 -
Vegetable oil for frying.
15 -
3 tablespoons cayenne pepper.
16 -
1 tablespoon light brown sugar.
17 -
½ teaspoon chili powder.
18 -
½ teaspoon garlic powder.
19 -
½ teaspoon paprika.
20 -
¾ cup hot frying oil.
# Instructions:
01 -
Mix buttermilk, potatoes, and seasonings. Cover and chill 30 minutes to 2 hours.
02 -
Mix flour with salt and pepper. Optionally add 3 tablespoons buttermilk for crunchier texture.
03 -
Dredge potato slices in flour mixture. Let air dry 10 minutes.
04 -
Heat oil to 365°F. Fry potatoes in batches until golden, 3-4 minutes. Keep warm in 200°F oven.
05 -
Whisk spices and brown sugar with hot frying oil. Pour over potatoes.
# Notes:
01 -
Vegetarian version of Nashville hot chicken.
02 -
Don't marinate longer than 2 hours.