Nashville Hot Potatoes

Serves: 6

Cook Time: 1hr

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Summary

These Nashville Hot Potatoes take everything you love about hot chicken—bold spice, crispy texture, that signature cayenne kick—and wrap it around golden fried potato slices.

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Ingredients

For the Buttermilk Potatoes

2 Cups Buttermilk

4 Medium Russet Potatoes

1 Tsp Hot Sauce

2 Tsp Fresh Thyme Leaves

1 Tsp Kosher Salt

1 Tsp Black Pepper

1 Tsp Dry Mustard Powder

2 Tsp Granulated Garlic

2 Tsp Granulated Onion

2 Tsp Paprika

½ Tsp Dried Oregano

¼ Tsp Ground Thyme

For Dredging & Frying

2 Cups All-Purpose Flour

1 Tsp Kosher Salt

½ Tsp Black Pepper

Vegetable Oil

For the Hot Oil Sauce

¾ Cup Hot Frying Oil

1 Tbsp Cayenne Pepper

1 Tbsp Brown Sugar

1 Tsp Chili Powder

½ Tsp Garlic Powder

½ Tsp Paprika

For Serving

Ranch Dressing

Pickles

Directions

1. Marinate the Potatoes

In a large bowl, combine buttermilk, hot sauce, herbs, spices, salt, and pepper. Next, add the sliced potatoes and toss to evenly coat. Then, cover the bowl and chill for 30 minutes.

2. Dredge & Dry

In a separate bowl, mix flour, salt, and pepper. Remove the potatoes from the marinade and dredge in the flour mixture, coating each piece thoroughly. Then, place them on a baking sheet and let sit for 10 minutes to air dry—this helps them crisp up.

3. Fry Until Crispy

Fill a large pot halfway with vegetable oil and heat to 365°F. Fry the potatoes in batches until golden brown, about 2–3 minutes per side. Then, transfer them to a wire rack to drain.

4. Make the Nashville Hot Sauce

In a heat-safe bowl, whisk together cayenne, brown sugar, chili powder, garlic powder, and paprika. Carefully ladle in ¾ cup of the hot frying oil and whisk until blended.