Ingredients
- 1/4 cup plus 1 teaspoon kosher salt
- 3 pounds russet taters, scrubbed, washed and thinly cut on the mandoline (about 1/10thof one inch)
- 8 cups peanut oil
- 3 tablespoons buttermilk powder
- two tablespoons onion powder
- 1 tablespoon garlic clove powder
- 1/2 teaspoon sugar
- 3 tablespoons minced fresh dill
Directions
Whisk together 8 cups water with 1/4 cup from the salt. Put the sliced taters in to the water-and-salt solution and let soak not less than twenty minutes. Once they have drenched, dry completely on the sponges or dish towels.
Heat the oil a sizable Nederlander oven to 350 levels F.
Inside a spice grinder. combine the buttermilk powder, onion powder, garlic clove powder, sugar. dill and also the remaining 1 teaspoon salt. Grind right into a homogeneous powder.
In handful-size batches, fry the taters until they simply turn golden brown, two to three minutes. Toss immediately inside a large bowl with a few of the spice mixture. Then put them on the baking sheet and sprinkle them again with a few of the spice mixture.
Hold them in semi-airtight container for any couple of days, if you're able to stay at home that lengthy.