Spicy Nashville-Style Hot Potatoes (Print version)
Crispy fried potato slices coated in a fiery Nashville hot cayenne sauce, served with cool ranch and pickles for the ultimate bold side.
# Ingredients:
For the marinade
01 -
2 cups buttermilk
02 -
4 medium russet potatoes, scrubbed and sliced into 1/4-inch rounds
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 -
1/2 teaspoon dried oregano
12 -
1/4 teaspoon ground thyme
For the dredge
13 -
2 cups all-purpose flour
14 -
1 teaspoon kosher salt
15 -
1/2 teaspoon black pepper
For the Nashville hot sauce
16 -
3 tablespoons cayenne pepper
17 -
1 tablespoon light brown sugar
18 -
1/2 teaspoon chili powder
19 -
1/2 teaspoon garlic powder
20 -
1/2 teaspoon paprika
21 -
3/4 cup hot frying oil (reserved from the pot)
For serving
22 -
Ranch dressing, for dipping
23 -
Dill pickle slices, for serving
# Instructions:
01 -
Toss the sliced potatoes with buttermilk, hot sauce, and all the dried spices in a large bowl. Cover and refrigerate for 30 minutes to 2 hours.
02 -
In a separate bowl, whisk the flour with salt and pepper. For extra crunch, drizzle in 3 tablespoons of the buttermilk marinade and rub it into the flour with your fingertips until coarse crumbs form.
03 -
Lift the potatoes from the marinade, letting excess drip off, and dredge in the seasoned flour. Shake off excess and lay on a baking sheet. Air dry for 10 minutes.
04 -
Heat 2 to 3 inches of vegetable oil in a heavy-bottomed pot to 365°F. Fry the potatoes in small batches for 3 to 4 minutes, turning once, until deep golden and crisp. Transfer to a wire rack. Season lightly with salt.
05 -
Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika with 3/4 cup of the hot frying oil until smooth and glossy.
06 -
Drizzle the hot sauce over the fried potatoes and toss gently to coat. Serve immediately with ranch and pickles.
# Good to know:
01 -
Best served immediately while the crust is crisp.
02 -
Use a deep-fry thermometer for accurate oil temperature.