Homemade Potato Chips with Blue Cheese Sauce
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Homemade Potato Chips with Blue Cheese Sauce

Prep: 15 minutes plus standing
Cook: 32 minutes Serves: 8

2 large russet potatoes (about 1 pound)
1/2cup PICS distilled white vinegar
8 cups PICS vegetable oil
1 cup PICS heavy cream
1-1/2teaspoons PICS cornstarch
1/8teaspoon PICS ground red pepper
1 tablespoon PICS unsalted butter
1 tablespoon minced shallots
1-1/2teaspoons PICS salt
1 garlic clove, minced
1/2cup dry white wine
1/2teaspoon chopped fresh rosemary
1/4cup PICS crumbled blue cheese
1 teaspoon PICS ground black pepper
1/2tablespoon chopped fresh chives for garnish (optional)

1.With mandoline, slice potatoes 1/8-inch thick; transfer to large bowl. Cover potatoes with cold water; agitate potatoes with hand. Drain potatoes; rinse under cold water until water runs clear. Place potatoes in clean large bowl; add vinegar and enough cold water to cover; let stand at room temperature 1 hour.

2.Attach deep fryer thermometer to side of medium saucepan; add oil and heat over medium heat 30 minutes or until oil temperature reaches 300°.

3.In small bowl, whisk cream, cornstarch and red pepper. In second medium saucepot, melt butter over medium heat. Add shallots and 1/2 teaspoon salt; cook 2 minutes, stirring occasionally. Stir in garlic, wine and rosemary; heat to a simmer. Whisk in cornstarch mixture; cook 8 minutes or until slightly thickened, whisking occasionally. Strain cream mixture through fine-mesh strainer into small bowl; whisk in blue cheese.

4.Drain potatoes; transfer to paper towel-lined rimmed baking pan and pat dry with paper towel. In batches, fry potatoes in oil 6 minutes or until golden brown and crisp; with slotted spoon, transfer to paper towel-lined rimmed baking pan and immediately sprinkle with ½ teaspoon black pepper and remaining 1 teaspoon salt. Serve chips topped with blue cheese sauce and sprinkled with remaining ½ teaspoon black pepper; sprinkle with chives, if desired.

Approximate nutritional values per serving:
302 Calories, 28g Fat (11g Saturated), 41mg Cholesterol,
496mg Sodium, 10g Carbohydrates, 1g Fiber, 3g Protein

Chef Tip:
Heat oil back to 300° in between batches of potato chips.