Homemade Potato Chips with Blue Cheese Sauce
Prep: 15 minutes
Cook: 30 minutes • Serves: 8
1/2cup distilled white vinegar
8cups vegetable oil
1cup heavy cream
1 1/2teaspoons cornstarch
1/8teaspoon ground red pepper
1tablespoon Our Family® Unsalted Butter
1tablespoon minced shallots
1 1/2teaspoons salt
1garlic clove, minced
1/2cup dry white wine
1/2teaspoon chopped fresh rosemary
1/4cup crumbled blue cheese
1teaspoon 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 withcold 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 15 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 1/2 teaspoon black pepper and remaining 1 teaspoon salt. Serve chips topped with blue cheese sauce and sprinkled with remaining 1/2 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
Return oil to 300° between batches of potato chips.