Description
When you think of Nashville, spicy hot chicken may come to mind, but Nashville-Style Hot Potatoes are here to share the spotlight! These crispy, golden potato slices are soaked in bold, fiery flavors that’ll have your taste buds dancing. Perfect as a snack, side dish, or centerpiece for a gathering, they bring the heat and crunch to your table.
Ingredients
- Buttermilk: 2 cups
- Russet Potatoes: 3-4 medium, sliced ¼-inch thick
- Hot Sauce: 1 tsp
- Fresh Thyme Leaves: 2 tsp
- Kosher Salt: 1 tsp, divided
- Black Pepper: 1 tsp, divided
- Mustard Powder: 1 tsp
- Granulated Garlic: 2 tsp
- Granulated Onion: 2 tsp
- Paprika: 2 tsp, divided
- Dried Oregano: ½ tsp
- Ground Thyme: ¼ tsp
- All-Purpose Flour: 2 cups
- Vegetable Oil: For frying
- Cayenne Pepper: 3 Tbsp
- Light Brown Sugar: 1 Tbsp
- Chili Powder: ½ tsp
- Garlic Powder: ½ tsp
Instructions
- Prepare the Buttermilk Marinade
- In a large mixing bowl, combine buttermilk, hot sauce, thyme, ½ tsp salt, ½ tsp pepper, mustard powder, granulated garlic, granulated onion, and 1 tsp paprika.
- Add potato slices and coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
- Prepare the Dredging Mixture
- In another bowl, mix flour, ½ tsp salt, ½ tsp pepper, and 1 tsp paprika.
- Optionally, add 3 tablespoons of buttermilk to create clumps for extra crunch.
- Coat the Potatoes
- Remove potatoes from the marinade, letting excess drip off.
- Dredge each slice in the flour mixture, pressing lightly for even coating.
- Place coated slices on a baking sheet and air dry for 10 minutes.
- Fry the Potatoes
- Heat oil in a frying pan or Dutch oven to 365°F.
- Fry potatoes in small batches for 3–4 minutes until golden and crispy.
- Drain on a wire rack or paper towels and keep warm in a 200°F oven.
- Make the Nashville Hot Sauce
- In a bowl, whisk cayenne pepper, brown sugar, chili powder, garlic powder, and paprika.
- Carefully add ¾ cup hot frying oil to the spices and whisk until smooth.
- Coat the Potatoes
- Drizzle or brush the hot sauce over fried potatoes to coat thoroughly.
- Serve and Enjoy
- Serve immediately, garnished with thyme leaves or paprika if desired.
Notes
- Use starchy russet potatoes for the crispiest results.
- Slice potatoes uniformly for even cooking.
- Fry in small batches to maintain oil temperature.
- Adjust the cayenne pepper for a milder or spicier dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack or Side Dish
- Method: Frying
- Cuisine: Southern-American