Potato Chips
2 1/2 large Yukon Gold potatoes
1 quart canola oil (for fryer)
1/4 teaspoon kosher salt
On a Japanese mandoline, slice the potatoes (skin on) at twice the thickness of a sheet of paper. Have a container of running warm to hot water for the sliced potatoes to go directly into. Use this method in order to blanch the sliced potatoes and also to rinse the starch. Run the water for ten minutes and then pull the potatoes from the water and let drain in a strainer.
In a large pot or deep fat fryer heat the canola oil to 330 degrees. Once oil is up to temperature, drop small batches of sliced potatoes into the oil and vigorously stir with a long fork to avoid burns and to keep the potatoes from clumping together. Let potatoes fry until golden brown and crispy. Lay the fried chips on a towel-lined sheet pan to dry. Sprinkle with a small amount of kosher salt. Reserve in a warm area.
Maytag Blue Cheese Sauce
1 teaspoon olive oil
1/8 cup sliced shallots
1/2 teaspoon black peppercorns, cracked
1 1/4 cups heavy cream
1/2 cup Maytag blue cheese (or quality blue cheese)
1/4 cup chives, minced (for garnish)
In a medium pot, combine olive oil, shallots, and cracked peppercorns. Sauté this mixture on medium heat until soft, but with very little browning. Add the heavy cream and reduce until it coats the back of a spoon. Slowly whisk in half of the Maytag blue cheese until melted and smooth. Strain the sauce through a fine sieve and keep warm.
In a large mixing bowl add the potato chips and slowly drizzle the sauce over the top while tossing the chips. Once the chips are lightly coated, add the remainder of crumbled cheese and minced chives and continue to toss. To serve, place the chips in a deep bowl. Serves 4.
