Ruffles Have Ridges Recipe

Caramelize onions

Heat a large skillet over medium-low heat. Add 2 tbs unsalted butter and let melt. Add the thinly sliced onions and sprinkle with 1 tsp granulated sugar and 1 tsp kosher salt. Stir to coat. Cook slowly, stirring every 4–6 minutes, for 25–35 minutes until the onions are deep golden brown and very soft. If they stick or dry out, add 1–2 tbs water. Toward the end, increase heat briefly to medium to encourage browning but watch carefully to avoid burning. Stir in 2 tbs dry white wine or sherry (if using) and simmer 1–2 minutes until evaporated. Remove from heat and let cool to room temperature.

Prepare dip base

In a medium bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, and 2 oz softened cream cheese. Use a whisk or a spatula to smooth the cream cheese into the mixture until fully incorporated and no lumps remain.

Season and fold

Add the cooled caramelized onions (reserve 1–2 tbs of onions for garnish if desired) into the creamy base. Stir in 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp finely chopped fresh chives, and 1/2 tsp lemon juice. Taste and adjust seasoning with salt and black pepper to taste. Cover and refrigerate at least 1 hour to let flavors meld (overnight is better). Before serving, give it a final stir and garnish with reserved caramelized onions and additional chopped chives if desired.

Slice potatoes

Using a mandoline or very sharp knife, slice the scrubbed russet potatoes into 1/16"–1/8" (1.5–3 mm) thick slices. Keep slices even for uniform cooking. Place slices in a large bowl of cold water as you work to remove surface starch.

Rinse and dry

Drain the potato slices and rinse under cold running water until water runs clear, then soak in fresh cold water for 10 minutes to remove excess starch. Drain and spread slices on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil splatter and prevent crisping.

Fry chips

In a heavy-bottomed pot or deep fryer, heat neutral oil to 350°F (175°C). Fry potato slices in small batches (do not overcrowd) for 3–4 minutes per batch, stirring gently, until golden and crisp and edges are ridged and golden. Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or to paper towels to drain. Immediately season with 1 tsp kosher salt (or to taste) and optional black pepper or finishing seasoning while still hot so it adheres. Repeat until all slices are fried.

Serve

Let chips cool slightly until crisp. Arrange chips on a platter and serve with chilled French onion dip. Leftover chips can be stored in an airtight container for up to 1 day (they will lose some crispness).