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Ingredients
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Fries
Ranch Sauce
Method
Fries
- 1
- 2
Soak
Place the rinsed potato sticks in a bowl of cold water and soak for at least 30 minutes (up to 2 hours) in the refrigerator. This firms the fries and removes more starch for crispiness.
- 3
Dry
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — excess moisture will cause oil splatter and prevent crisping.
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed pot or a deep fryer to a depth of about 2–3 inches (use enough oil to allow fries to float). Heat oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, medium heat is a guideline but thermometer is recommended.
- 5
Blanch fry
Working in small batches (so oil temperature remains steady), fry the potatoes for 3–4 minutes until they are cooked through but pale and not browned. Remove with a slotted spoon to a wire rack or paper towels and let cool for 10 minutes.
- 6
Increase oil temperature
Raise oil temperature to 375°F (190°C) for the crisping fry.
- 7
Crisp fry
Fry the blanched potato batches again for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels immediately to drain excess oil.
- 8
Season
While fries are still hot, season evenly with 1 tsp salt, 1/2 tsp black pepper, and optional 1/2 tsp paprika. Toss gently to coat.
Ranch Sauce
- 9
Combine base
In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.
- 10
Add liquids
Whisk in 2 tablespoons buttermilk and 1/2 teaspoon lemon juice to loosen the texture to a dipping-sauce consistency. Add a little more buttermilk (1 teaspoon at a time) if you prefer thinner sauce.
- 11
Add seasonings and herbs
Stir in 1 tablespoon finely chopped chives, 1 tablespoon finely chopped parsley, 1 teaspoon finely chopped fresh dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon dried dill if using.
- 12
Season to taste
Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning as needed.
- 13
Rest
For best flavor, cover and refrigerate the ranch sauce at least 15–30 minutes to allow the herbs and seasonings to meld. Serve chilled or at room temperature with the hot fries.
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