Spicy Buttermilk French Fries

Idaho® Russet potatoes make the best fresh-cut fries due to the solids to moisture ratio and balance of sugars and starches. Buttermilk adds tang as part of the carefully crafted mix of seasonings.


  • 6 large Idaho® Russet potatoes, cut into fries or wedges
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons Lawry’s Seasoned Salt®
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • Vegetable oil for frying
  • Salt and pepper, to taste
  • Ketchup or ranch dressing for serving


  1. Place cut potatoes in a shallow pan. Pour buttermilk over potatoes.
  2. In a large shallow pan, combine flour, garlic powder, onion powder, Lawry’s, kosher salt, black pepper and cayenne pepper.
  3. Remove potatoes from buttermilk and dredge in seasoned flour. Shake off excess flour and transfer to a platter or sheet pan.
  4. Pour 3 inches of oil into a cast-iron skillet and heat to 350°F over medium-high heat. (Alternatively, you can use a tabletop fryer.)
  5. Using long tongs, carefully place potatoes in hot oil, being sure not to overcrowd pan, working in batches if necessary.
  6. 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 a paper towel–lined platter. Sprinkle with salt and pepper to taste and serve with ketchup or ranch dressing.
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Yield: 8

Deborah VanTrece
Twisted Soul Cookhouse & Pours

Atlanta, GA

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