Blue Cheese Potato Chips
Crispy homemade potato chips served topped with a warm blue cheese sauce and crumbles of smoked bacon and Gorgonzola cheese. Recipe courtesy of Julie Reid, Chef, Former Vice President of Culinary Development, Ruby Tuesday’s, Maryville, TN.
Blue Cheese Idaho Potato Chips:
2 medium Idaho® russet potatoes, unpeeled and sliced 1/16-inch
Canola oil as needed for deep frying
Sea salt, as needed
8 ounces Blue Cheese Sauce (recipe follows)
1/4 cup Gorgonzola (or other blue cheese) crumbles
1/4 cup cooked, crumbled applewood-smoked bacon (if unavailable, any smoked bacon can be used)
1 teaspoon fresh chopped parsley (optional)
Blue Cheese Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup whole milk
5 tablespoons blue cheese crumbles
- For Blue Cheese Idaho Potato Chips: Slice potatoes and soak in ice water 30 minutes; drain well; pat dry with paper towels. In deep fryer, fry in 350°F (175°C) oil until golden brown and crisp, 2 to 3 minutes.
- Drain potato chips on paper towels, lightly sprinkle with sea salt. Cool to room temperature, about 30 minutes. Once completely cooled, chips may be stored covered at room temperature up to 2 days, but they will be best served immediately.
- To Serve Per Portion: Mound 1/4 of the potato chips on plate. Ladle 1/4 cup warm Blue Cheese Sauce over chips. Top with 1 tablespoon each of Gorgonzola and bacon. Place under broiler to soften cheese crumbles until they begin to bubble, being careful not to burn chips. If desired, sprinkle with 1/4 teaspoon parsley. Serve immediately. (May also be served in larger portions as a shareable appetizer.)
- For Blue Cheese Sauce: Combine oil, flour, salt and white pepper in small saucepan; cook over medium heat until mixture is blonde in color, 1 to 2 minutes. Slowly whisk in milk, stirring well to prevent lumps. Stir constantly until mixture comes to boil, 1 to 2 minutes. Remove from heat.
- In small bowl, use fork to mash blue cheese crumbles into paste. Whisk into sauce, stirring to combine. Serve warm. (Or, sauce may be reserved refrigerated up to 2 days. Reheat over low heat, stirring, before service. Do not microwave.)
Makes 4 appetizer servings.
Recipe and photograph provided courtesy of Idaho Potato Commission.