Ingredients

• 1/4 cupplus 1 teaspoon kosher salt
• 3 poundsrusset potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)
• 8 cupspeanut oil
• 3tablespoons buttermilk powder
• 2tablespoons onion powder
• 1tablespoon garlic powder
• 1/2teaspoon sugar
• 3tablespoons minced fresh dill

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Instructions

1. Watch how to make this recipe.
2. 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.
3. Heat the oil a large Dutch oven to 350 degrees F.
4. 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.
5. 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.
6. Hold them in semi-airtight container for a few days, if you can stand it that long.