Potato Chips with Blue Cheese and Crispy Shallots

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

These handmade chips are crunchy and delicious. Topped with fried shallots and blue cheese they make a delectable appetizer.

Ingredients

1 lb. baking potatoes
Corn oil, as needed
6 large shallots
Salt and pepper, as needed
1 cup blue cheese, crumbled

Steps

1. Slice potatoes about 1⁄2-in. thick. Rinse and pat with paper towels until dried completely.
In a large pot, heat oil and fry potatoes until golden.

2. Slice shallots with a mandoline. Fill a small pan with oil and fry shallots until golden, about 10 min.

3. Place potatoes in dish and season with salt and pepper. Top with blue cheese and shallots.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources