Spicy Buttermilk Fries

1. Place cut potatoes in a shallow pan. Pour buttermilk over potatoes.

2. In another large, shallow pan, combine flour, garlic powder, onion powder, cayenne, seasoned salt, kosher salt and black pepper.

3. Remove potatoes from buttermilk and drain well. Dredge potatoes in seasoned flour. Shake off excess flour and transfer to a platter or sheet pan.

4. Pour 3 inches oil into a cast-iron skillet and heat to 350 F over medium-high heat. (Or heat oil in deep fryer.) Using long tongs, carefully place potatoes in hot oil, being sure not

to overcrowd pan, working in batches if necessary.

5. Cook potatoes until golden brown, 7 to 10 minutes. Use tongs to turn potatoes as needed to ensure potatoes are brown and crisp on all sides.

7. Remove fried potatoes and transfer to paper towel–lined platter. Sprinkle with salt and pepper to taste and serve with ketchup or ranch dressing.

Photo courtesy of Idaho Potato Commission