INGREDIENTS
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1/4 cup plus 1 teaspoon kosher salt
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3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)
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8 cups peanut oil
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3 tablespoons buttermilk powder
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2 tablespoons onion powder
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1 tablespoon garlic powder
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1/2 teaspoon sugar
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3 tablespoons minced fresh dill