Hot Potato Chips

Name: Hot Potato Chips
Yield: Serves 8
Ingredients: 2 cups whole milk, or more if needed; 2 tablespoons unsalted butter; 1 small Spanish onion, finely chopped; 2 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; Pinch of cayenne; 1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish; 2 tablespoons finely chopped fresh chives, for garnish; 4 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline; 2 quarts peanut oil or canola oil; Kosher salt

December 14, 2011

I cannot begin to tell you how addictive these chips and sauce are. Homemade potato chips, crisp and hot from the fryer, dunked in a warm, creamy sauce rich with tangy blue cheese . . . you can’t go wrong. Try it for yourself and you’ll understand why diners at the restaurant have been known to call over their server and order another round—or two! I like to use an American blue cheese such as Maytag or Great Hill Farms. If you’re not up to making your own chips, store-bought ones can be warmed in a 350°F oven for 5 minutes and served with the sauce. When it comes down to it, it’s the rich blue cheese sauce that steals the show.

Recipe notes

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