Nashville Hot Potatoes

Salt-Roasted Potatoes, Hot Boi Seasoning, Spiced Ranch, Parsley, Rosemary

Chef Cliff Smith formerly of Tempo by Hilton Nashville | Nashville, TN

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Adapted by StarChefs  |  July 2026  |  Photo: Alexander Zeren

INGREDIENTS

Hot Boi Mix:
4 cups ground cayenne pepper
4 cups smoked paprika
2 cups red chile flakes
2 cups chile powder
1 cup ground cumin
1 cup light brown sugar
½ cup ground black pepper
½ cup garlic powder
½ cup onion powder
½ cup kosher salt
1 quart blended oil

Ranch:
4 quarts mayonnaise
3 quarts buttermilk
5 pounds sour cream
2 cups chopped parsley
½ cup kosher salt
¼ cup garlic powder
¼ cup onion powder
3 tablespoons ground black pepper
2 tablespoons chopped rosemary
1 tablespoon smoked paprika

Salt-Roasted Potatoes:
50 pounds red potatoes
5 pounds kosher salt

Herb Mix:
¼ cup chopped parsley
¼ cup chopped rosemary

To Assemble and Serve:
Oil for frying
Kosher salt

METHOD

For the Hot Boi Mix:
In a mixing bowl, combine all spices and seasonings. In a sauté pan over medium heat, combine 1 cup spice mixture and oil. Cook 15 minutes, or until fragrant. Remove from heat and let cool. Transfer to an airtight container and reserve.

For the Ranch:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Salt-Roasted Potatoes:
Heat oven to 350°F. Place potatoes on a sheet tray. Season with salt. Roast 30 minutes, or until fork-tender. Let cool 5 minutes. Using gloved hands, crack potatoes while still warm. Let cool completely.

For the Herb Mix:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
In a small saucepan over low flame, heat 3 ounces Hot Boi Mix. In a deep fryer, heat oil to 375°F. Add 6 cups Salt-Roasted Potatoes and fry until golden and crispy. Transfer to a mixing bowl and season with salt and Herb Mix. Add warmed Hot Boi Mix and toss to evenly coat. Transfer to a serving bowl. Finish with drizzle Ranch and additional sprinkle Herb Mix.

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