Thanks to Wolfgang Puck for sharing this great recipe for y’all! This would be a perfect snack for a Super Bowl party, don’t you think? By the way, this and many more recipes can be found as video lessons presented by Wolfgang in his new cooking school, WolfgangPuckCookingSchool.com.
Wolfgang Puck’s Homemade Potato Chips with Blue Cheese Dip
Making your own potato chips fresh at home will really impress your guests. It’s incredibly easy with a thermostat-controlled deep fryer. I find a mandoline is the fastest, easiest way to get uniform thin slices. A quickly made blue-cheese dip is the perfect accompaniment.
- 1 1/2 pounds baking (Idaho) potatoes
- vegetable oil for deep-frying
- kosher salt
Blue Cheese Dip:
- 8 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 quart whole milk
- 1 pound blue cheese crumbled
- kosher salt
- freshly ground black pepper
- 2 tablespoons chopped fresh chives
- Preparing the potatoes Fill a large mixing bowl with cold water. Peel the potatoes. Using a mandoline or sharp knife, cut the potatoes crosswise into uniform wafer-thin slices no more than 1/8 inch thick. Transfer to the bowl. Leave to soak for 30 minutes.
- Making a roux Meanwhile, in a medium-sized saucepan, melt the butter over low heat. Using a wire whisk, stir in the flour until smooth. Cook, stirring, for 2 to 3 minutes or until thick and bubbling but not yet browned. Reduce the heat.
- Making a white sauce Whisking continuously, slowly pour in the milk. Increase the heat slightly. Stirring continuously, bring to a simmer. Adjust the heat to maintain a gentle simmer. Cook, stirring continuously, until thick and creamy. Pour a through fine-meshed sieve into a clean saucepan.
- Completing the cheese dip Gradually sprinkle 12 ounces of the crumbled blue cheese into the sauce, stirring until it melts. Remove the pan from heat. Cover to keep warm.
- Heating the oil Fill an automatic deep-fryer with vegetable oil, following manufacturer’s instructions. Or fill a heavy pot with at least 4 inches of oil. Heat to 350°F on the deep-fryer’s thermostat or on a deep-frying thermometer.
- Draining & drying the potatoes While the oil heats, drain the sliced potatoes. Using paper towels, pat the slices until thoroughly dry.
- Frying the potatoes When the oil is hot, fry the potatoes in small batches until golden brown, 2 to 3 minutes, watching carefully to avoid burning the chips. Using the deep-fryer basket or a long-handled wire skimmer, transfer the chips to paper towels to drain. Sprinkle with salt. Fry any remaining batches of potatoes.
- Rewarming the dip While the last batch of chips is frying, gently rewarm the dip. Stir in the chives, reserving 1 teaspoon for garnish. Season the dip to taste with salt and pepper.
- Serving the chips & dip Arrange the chips on 1 or more platters or in shallow bowls. Transfer the dip to a bowl or sauceboat and serve separately for dipping, garnishing the chips with the remaining crumbled cheese and chives.