You don’t want to miss these addicting buttermilk ranch french fries, which can be prepared entirely from scratch or using frozen, pre-cut fries! Buttermilk powder, which is sold in the baking aisle of most grocery stores, adds tons of savory flavor. Serve these at your next party!
People often think that because I work with food for a living and have trained professionally, it means I’m going to be some sort of food elitist. That couldn’t be further from the truth.
While I believe that cooking and baking are incredibly important skills, and even though I love working with good quality ingredients when they make a difference, I think that taste is very subjective.
We all love what we love. I’m not going to argue with you about where to get the best pizza.
People are often shocked to find out that I love Cool Ranch Doritos. Listen, I loved them in high school, and to this day I consider them a guilty (but not so guilty) pleasure. They’re not something I eat every day; I save junk food for special occasions for obvious reasons.
But holy umami bomb!
These buttermilk ranch french fries give me a similar satisfaction on the savory scale, but I feel better about serving them to guests. You’re looking at some serious party grub.
They’re coated with powdered buttermilk, which I discovered a few years ago. When you want to add tanginess and/or savoriness to a recipe, buttermilk powder is often a great option.
The sour note sometimes gets lost in baked goods like buttermilk cake. If you’re missing that tang, adding a little bit of this powder brings it right back.
Freshly coated on french fries, it melts in your mouth along with the other spices, creating a savory, mouth-watering flavor that will have you licking your fingers.
You can make these using either regular potatoes or frozen, pre-cut, unseasoned french fries. Using frozen fries is obviously a huge time saver, and might be a better choice for novice cooks. Either option will give you great results!
Looking for more ways to experiment with spice?
Buttermilk Ranch French Fries
- 5 tablespoons buttermilk powder
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried minced onion
- 1 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt (see notes)
- 1/2 teaspoon ground black pepper
- optional: 4 teaspoons fresh chives, minced
- optional: 3 tablespoons fresh parsley, chopped finely
- 4 (12-ounce) russet potatoes, peeled (see notes about using frozen pre-cut fries)
- 2-3 quarts neutral, high heat oil for frying (vegetable, peanut or canola are all options)
- In a very large bowl, combine the dried buttermilk powder, dill, garlic powder, onion powder, dried minced onion, sugar, cayenne, salt and pepper. Do not add the fresh herbs if using or the mixture will potentially clump from moisture.
- Prepare a bowl of ice water and set aside. Using a mandoline with the French fry attachment, slice the potatoes into fries. Place the potatoes into the ice water. Cover and chill for at least 50 minutes.
- Heat the oil in a large Dutch oven or heavy bottom saucepan. Using a thermometer, bring the oil to 325 degrees F. Make sure there's at least 3 inches between the oil and the top of the pan to avoid splatter.
- Drain the potatoes and dry very thoroughly. Line a sheet pan with paper towels.
- Add 1/4 of the fries to the hot oil and cook for 6 minutes. Adjust the flame as needed to maintain the temperature. (Note: you might be able to cook the fries in 2 batches instead of 4 depending on the size of your pot.)
- Carefully remove the fries and transfer to the prepared sheet pan. Repeat with the remaining fries.
- Increase the oil temperature to 350 degrees F.
- Add 1/4 of the fries to the oil and cook until golden brown. Remove and allow to drain on fresh paper towels while you cook the remaining potatoes.
- Toss the fries with the reserved spice mixture, tossing in the fresh herbs last.
- Serve hot.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email firstname.lastname@example.org. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.