Ingredients:

  • 4 large russet potatoes (about 2 pounds or 900g)
  • 1 teaspoon salt (5g)
  • 1 teaspoon pepper (5g)
  • 1 tablespoon cornstarch (8g)
  • 1 large onion, thinly sliced (about 8 ounces or 225g)
  • 1 cup buttermilk (240ml)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon garlic powder (3g)
  • 1 teaspoon paprika (2g)
  • ½ teaspoon cayenne pepper (optional for heat) (1g)
  • Vegetable oil (for frying - about 4 cups or 1 liter)

Instructions:

  1. Peel and cut potatoes into thin fries. Soak in cold water for 30 minutes, then drain and pat dry.
  2. Soak sliced onions in buttermilk for at least 10 minutes. Mix flour, garlic powder, paprika, and cayenne in a bowl. Coat soaked onions in flour mixture and set aside.
  3. Heat vegetable oil in a large pot to 350°F (175°C).
  4. Fry the coated onions until golden brown, around 3-4 minutes. Remove and drain on paper towels.
  5. Toss the dry potatoes with salt, pepper, and cornstarch. Fry in batches until golden and crispy, about 5-6 minutes. Drain on paper towels.
  6. Mix fried potatoes with fried onions in a serving bowl.
  7. Serve immediately with dipping sauces or garnishes.