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?
You might also enjoy my Baked Chai Spiced French Toast, Pumpkin Spiced Dinner Rolls, and Cardamom Vanilla Cream Scones!
Buttermilk Ranch French Fries
Ingredients
- 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)
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Bianca @ Confessions of a Chocoholic says
I love french fries as an appetizer! In fact I want a plate right now :)
Olga @ MangoTomato says
Your photos are just so flipping awesome!!!!!
Jennifer Farley says
You’re making me blush!
Valerie says
If I ever had to pick a team, it’d be Team Tater. (: These fries blow all the other fries clear out of the water!
Averie @ Averie Cooks says
I have buttermilk powder on hand…all I need is the fry oil :) Seriously, they look soooo good!
Meagan @ A Zesty Bite says
I would have been pretty excited to get paired up with potatoes as well. These fries look good and you have to love the addition of ranch.
Stephanie @ Girl Versus Dough says
These are by far the most perfect looking homemade fries mine eyes ever have seen! Also the most delicious. :) YUM.
Jackie l Food.Wine.Fashion says
Hi Jen! I just discovered your blog and got completely wrapped up in all the recipes! You have graet ideas and great pictures. Glad I found you!
xo Jackie
Monet says
Oh man, I would love to be on Team Tater (or at least be someone who gets to sample all these creations!) These fries look just lovely. I’m all about salt and seasoning right now, so I know I’d have no trouble polishing off a bowl of these fries. Thank you for sharing!
Erin says
My french fries NEVER look that good! Your photographs are fabulous but I bet these taste even better than they look. Can’t wait to meet you in Philly!
Jess says
These are totally worthy of an appetizer,Jen, but seeing those pictures, I actually think I could make an entire meal of them! ;)
Laura (Tutti Dolci) says
I rarely eat fries, but I know I’d be unable to stop eating these. Gorgeous photos!
Chung-Ah | Damn Delicious says
Dude, I’m sure I could make this a main course, no problem.
Kathryn says
Yes! Love the tasty coating on these and the idea of serving them as an appetizer!
Marie @ Little Kitchie says
OMG I want a huge plate of these right now!
Marta @ What should I eat for breakfast today says
I am a big fan of dutch chips, but buttermilk ones sound too good to pass on.