Hand-Fried Potato Chips with Smoky Blue Cheese Dip

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
2 to 3 servings of fries per potato

These potato chips get a kick from a sprinkle of curry and a smoky blue cheese dip made with mayo, sour cream, Dijon mustard, Worcestershire sauce and blue cheese.

Ingredients

Hand-Fried Potato Chips

Russet baking potatoes
Canola oil

Curry Sprinkle
Yield: ¼ cup

2 tbsp. madras curry powder
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. powdered sugar
1 tsp. fine mesh black pepper
2 tsp. kosher salt 

Smoky Blue Cheese Dip
Yield: One cup

1/2 cup mayonnaise
1/4 cup sour cream
2 tsp. fresh lemon juice
2 tsp. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. Worcestershire sauce
1/2 cup crumbled blue cheese
1 clove garlic, minced
1 tbsp. chopped fresh parsley
1 scallion, finely chopped
Salt and freshly ground black pepper 

Steps

1. Heat oil to 350°F. Slice potatoes using mandolin or food processor. You do not need to peel potatoes. Place potato slices in bowl of very cold, salty water for about 10 minutes, stirring gently. Rinse slices couple of times in cold water and then lay flat on bed of paper towels. Blot with more paper towels to absorb excess water.

2. Working in batches, fry potatoes in oil for 1 to 3 minutes, until golden brown. Remove and place on paper towels to absorb excess oil. Season immediately with salt and or other seasonings of choice (see recipes below). Serve warm or at room temperature. Best eaten same day, but if stored overnight place in a container with lid vented to prevent sogginess.

Curry Sprinkle

1. Combine all spices and rub through fingers to release flavors.

2. Sprinkle generously over chips.

Note: Recipe will cover about 48 ounces of chips.

Smoky Blue Cheese Dip

1. In small bowl, stir or whisk mayonnaise, sour cream, lemon juice, red wine vinegar, Dijon mustard and Worcestershire sauce until smooth.

2. Add blue cheese, garlic, parsley and scallions, and stir until thoroughly combined.

3. Season with salt and pepper to taste, then cover and refrigerate until ready to serve, ideally at least an hour so flavors can marry.

Note: Can also add ¼ cup chopped, crispy bacon.  

Recipe by University of Washington

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources