Recipe courtesy of Jeff Mauro
Episode: Diner Favorites
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Total:
1 hr 5 min
Active:
45 min
Yield:
4 quarts
Level:
Easy
Total:
1 hr 5 min
Active:
45 min
Yield:
4 quarts
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.

Heat the oil a large Dutch oven to 350 degrees F.

In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.

In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.

Hold them in semi-airtight container for a few days, if you can stand it that long. 

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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