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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources