Stir together buttermilk and 2 Tbsp. dill in a medium bowl. Cut each potato lengthwise into 8 wedges. Add potato wedges to buttermilk mixture; toss to coat. Cover and marinate in refrigerator for 1 hour or up to 24 hours, tossing potatoes occasionally.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
To please the pickle lovers in your family, marinate steak fries in a dill buttermilk blend, then serve with a creamy dill pickle sauce.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-qt.) container Hy-Vee lowfat buttermilk | ||
| 5 tbsp. chopped fresh dill , divided | ||
| 4 Hy-Vee One Step russet potatoes | ||
| 1 (8-oz.) container Hy-Vee sour cream | ||
| 1 tbsp. prepared horseradish | ||
| 1 tbsp. Hy-Vee kosher baby dill pickle juice | ||
| 1 ½ tsp. Hy-Vee reconstituted 100% lemon juice | ||
| 1 tsp. plus 2 Tbsp. Mrs. Wages kosher dill pickles refrigerator pickle pickling mix, divided | ||
| ½ tsp. Gustare Vita white wine vinegar | ||
| 1 c. Hy-Vee all-purpose flour | ||
| 2 c. Hy-Vee vegetable oil , for frying | ||
| Chopped Hy-Vee kosher baby dill pickle, for garnish |
Things To Grab
- 2 medium bowls
- Large baking sheet
- 12-in. skillet
- Small bowl
Directions
For dipping sauce, stir together sour cream, 1 Tbsp. dill, horseradish, pickle juice, lemon juice, 1 tsp. pickling mix and vinegar in a small bowl; cover and refrigerate.
Combine flour, remaining 2 Tbsp. pickling mix and 1 Tbsp. dill in a medium bowl. Remove potatoes from buttermilk mixture; discard buttermilk mixture. Dip potato wedges, a few at a time, into flour mixture to coat; shake off excess. Place coated potato wedges on large baking sheet.
Heat oil to 350 degrees in a 12-in. skillet over medium heat. Fry potatoes in hot oil, in batches, for 4 to 5 minutes or until golden brown and tender, turning frequently. Drain on paper towels. Sprinkle with remaining 1 Tbsp. dill. Serve with dipping sauce. Garnish sauce with chopped pickle, if desired.