Ingredients
Scale
- 2 lbs russet potatoes, peeled and cut into 1/2-inch thick fries
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sriracha
- 2 tablespoons chopped green onions
Instructions
- Step 1: Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain well.
- Step 2: In a large bowl, whisk together the buttermilk, flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Add the drained potatoes and toss to coat evenly. Let them marinate in the buttermilk mixture for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 3: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Step 4: Increase the oil temperature to 375°F (190°C). Return the fries to the hot oil and fry for another 2-3 minutes for extra crispiness. Remove and drain again on paper towels.
- Step 5: While the fries are still hot, toss them gently in a bowl with a mixture of mayonnaise and sriracha.
- Step 6: Garnish with chopped green onions and serve immediately.
Notes
- For optimal crispiness, store leftover fries in a single layer on a wire rack to prevent sogginess.
- Reheat leftover fries in a 350°F oven for about 8-10 minutes, or until heated through and crispy again—avoid the microwave!
- Serve these fiery fries alongside a cool, creamy dipping sauce like ranch or a chipotle aioli for a delicious contrast.
- For an extra kick, add a pinch of smoked paprika to the buttermilk batter, enhancing the smoky, spicy flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American