Inspired by our time in Boise, ID
Spending time in Boise, ID, you get to know a few things about potatoes.
For instance, did you know the reason that Idaho potatoes taste differently is moisture content.
The Russet Burbank potato grown in Idaho has a high solid, low moisture content.
Idaho’s soil, climate, and controlled irrigation guarantee that the potatoes grown in Idaho will have a dry, fluffy texture—the premium properties for an excellent baked potato, crispy French fries or hash browns, or fluffy mashed potatoes.
For this recipe, we recommend using 4 True Idaho Potatoes.
You want the potatoes to be sliced wafer-thin. Once all four potatoes are sliced, soak them in cold water for about 30 minutes. This removes the starch. This will help to make them nice and crispy.
While the potatoes are soaking it’s a great time to whip up your dill dip.
It’s so quick and easy. All you need for the dip is:
FOR THE DIP Ingredients:
- 1 Cup Sour Cream
- 1 Cup Mayonnaise
- 4.5 Tablespoons Fresh Dill
- 1/2 Teaspoon Onion Powder
- 1/2 Tablespoon Garlic Powder
- Salt & Pepper to Taste
- 1/2 Teaspoon Onion Powder
Stir all of the ingredients together in a bowl. Place plastic wrap on top and set in the fridge for about 30 minutes to an hour.
FOR THE CHIPS Ingredients:
- 4 Large Idaho Potatoes {Russets}
- 2 Pints Peanut Oil
- Sea Salt
- Dried Oregano
Heat peanut oil in a large pot or Dutch Oven over medium to medium-high heat.
Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly. After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with Sea Salt & Dried Oregano immediately and repeat with the remaining batches.
Serve with cold dip.
Enjoy!!!
