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
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.
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.