Buffalo fried potatoes

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus cooling

Serves: 6-8


500g new potatoes
100g buttermilk, plus 2-3 tbsp extra for the coating
150g plain flour
vegetable oil, for frying
75g unsalted butter
100ml Frank’s Redhot Original Pepper Sauce
3 salad onions, sliced
75g blue cheese, crumbled 


1. In a saucepan of simmering salted water, cook the potatoes until just soft – about 10-15 minutes, depending on size. Drain and crush very gently in the pan, taking care not to break them up too much. Tip them into a bowl of the buttermilk and leave to cool.

2. Season the flour with a few pinches of salt, then add 2-3 tbsp buttermilk, bit by bit, until the flour starts to clump.

3. Heat about 2.5cm oil in a tall, deep pan to about 180˚C (check this with a sugar thermometer, or test with bread – a small piece should brown in 45 seconds). Drain each potato slightly, then add, one at a time, to the flour mix, coating evenly. Fry (in batches if necessary) for 5-7 minutes, turning once, or until golden. Transfer to kitchen paper to drain; season.

4. In a small saucepan, melt the butter into the hot sauce, stirring all the time to avoid splitting. Dress the potatoes with the sauce and scatter over the salad onion and crumbled blue cheese before serving.