Cook potatoes according to instructions for your pressure cooker or boil whole potatoes in water until almost tender. It’s best to slightly under cook them if possible. We do ours for about 8 minutes.
Let potatoes cool and slice into logs. Pour buttermilk into a shallow dish. Combine flour, Seasoning Salt, paprika and black pepper in another shallow dish. Dip each log into the flour mixture, then the buttermilk, then again into the flour mixture.
Place onto a well-greased enamel or stoneware cookie sheet. Bake at 425º until golden brown and crispy. Flip potatoes once during baking.
Serve with ketchup, ranch dip or horseradish sauce.