Hot Potato Chips with Blue Cheese Sauce (Bobby Flay) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Ingredients:
2 1/4 cups whole milk |
2 tablespoons unsalted butter |
1 small spanish onion, finely chopped |
2 tablespoons all-purpose flour |
1/4 teaspoon kosher salt |
pinch cayenne pepper |
1/2 pound crumbled blue cheese |
homemade potato chips, recipe follows, or good-quality store-bought potato chips |
6 large idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline |
2 quarts peanut oil |
salt |
Directions:
1. Blue Cheese Sauce:
2. Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
3. Homemade Potato Chips:
4. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
5. Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.
|
|