Hand-Fried Potato Chips with Smoky Blue Cheese Dip

Menu Part: 
Side Dish
Cuisine Type: 
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.


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 


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

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