Homemade Potato Chips with Maytag Blue Cheese Sauce

Potato chips might just be the perfect food. They are indulgent, filling, and crispy. Potato chips are even good out of the bag, but fresh out of the frying pan they are fantastic. The secret of all restaurants charging $13 for a side of potato chips is that they are so easy to make. They require just potatoes, oil, and patience.
Well, I have 2 out of 3, anyway.
But what I lack in patience, I make up for in the world’s easiest blue cheese dip. Follow it exactly and you will never be displeased.
Fresh Potato Chips with Blue Cheese Dip

Ingredients:
1 lb. russet potatoes, washed
3-4 inches of vegetable oil
1/3 lb Maytag Blue cheese (do NOT get fancy or improvise here. It MUST be Maytag)
1/2 cup of milk or cream (whatever you have in the house will work)

 1) Slice potatoes into slices a bit thinner than a nickel. This is a place where a mandolin comes in awfully handy!

 2) Toss the potatoes in a bowl filled with cold water. This ensures that some of the starch rinses off the potatoes so they don’t stick together when they fry. Though many recipes tell you to switch the water until it turns clear, I find that one good soak is enough. Let them rest for about 10 minutes.

 3) Dry the potatoes thoroughly on a paper towel. You must really dry these suckers, or they will splatter quite violently when they hit the hot oil.

 4) Heat the oil over medium high heat until it is really rippling and moving. I mean, really. It will take a good 10 minutes to get really hot. If you try to fry chips before the oil is hot, it won’t fry well. You will just end up with a leaden, soggy chip. You know it is hot enough when you drop a chip in there and it sizzles like crazy.

 5) Let the potato chips fry for about 10 minutes, turning them halfway through cooking.

Don’t take them out when they look like this. That is not done enough – not nearly crisp enough.

 
 Aaah, this. THIS is what you want. As they come out of the fryer, dry them on a paper towel. If you were going to salt or pepper them, this is where you would want to do that. But I am not a fan of salted potato chips. What I am a fan of is this:

6) Blue cheese and milk, melted slowly over a medium low heat, until the mixture is thick and bubbly. Just drizzle the milk in bit by bit, stirring constantly, so you don’t add too much liquid to it. You want a very thick sauce…

 like this. This is what I like. Thick, salty, deep and umami but not too pungent. That’s because the Maytag is a mild blue cheese, and it is further tempered with the addition of the milk. There is jut enough funk there to remind you that you are eating blue cheese. This is strong enough for people who like blue cheese and mild enough for people who are not big fans of it. I like to stir a little hot sauce in there for a buffalo wing inspired dip.

And there is nothing like enjoying the cheese over hot, greaseless potato chips. Unsalted so the true taste of the potato shines through. Light, crispy, hot, and the ideal vehicle for that luscious blue cheese sauce.
Oh yeah, the other secret of the potato chips is: keep it a secret when you make them
That way, you can eat them all yourself.

Comments

  1. JustinM says:

    I made Bobby Flay's similar recipe about a decade ago and I HATED it – it was so salty. But I don't remember if I actually used Maytag. Would you call this dish you made a particularly salty one?

  2. Fritos and Foie Gras says:

    @Justin – no, not too salty at ALL! That is the whole reason I don't salt the chips or the sauce – I HATE overly salty stuff.

  3. Hungry says:

    I hate you for showing me how easy this is.

  4. Sarah says:

    Thanks for posting this right before I start a cleanse.

    Also, have you tried those at The Smith? So freaken good.

  5. Fritos and Foie Gras says:

    @Hungry-mwahahahahha! Also…next to soup dumplings, ANYTHING is easy! ;)
    @Sarah-omg that's where I got the idea!

  6. A-Tooch says:

    Yep, salivating over this and trying to diet too! Ate Bobby Flay's at Bar Americain last week.

  7. Fritos and Foie Gras says:

    @A-Tooch – how were they? Did you find them salty or okay?

  8. Dee says:

    Love Maytag. Went to their home in Newton Iowa once. Got a small batch of goat bleu. This sauce thinned out a bit more is an awesome salad dressing. Or fries…or wings…or a different eggs benedict…or you name it. It just works! Thanks for a tasty post.

  9. Fritos and Foie Gras says:

    @Dee-so jealous! Now I really want to visit Iowa!

  10. Pam says:

    Mmmmmm…this looks SO good.

  11. Tracy says:

    I live in Newton Iowa- the home of Maytag blue cheese and we are making your recipe today for our Fourth of July celebration! Thanks for sharing it!

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