You don't want to miss these addicting, savory, buttermilk ranch french fries! It's impossible to eat just one! These can be prepared either using potatoes or frozen, pre-cut french fries.
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
To save time and simplify the recipe, use plain frozen, pre-cut French fries. Simply bake or fry them according to package instructions, and then toss with the spices and herbs.Since plain frozen fries are still often pre-seasoned with salt, you may want to omit the salt from the buttermilk ranch seasoning mix. You can always sprinkle a bit of salt on at the end.