Homemade potato chips, simple as they are, can easily steal the show. That pure potato taste...the salty crunch...the endless variations that can be made to suit your tastes. Plus, you can make them in advance, let them cool, and store them in huge containers that are just ready to grab-and-go when you are.
The real secret to good hand-cut potato chips, though? It's a mandoline. A mandoline allows for potato-after-endless-potato of beautiful, thin slices.
Oh, and actually, I think that there is a second secret: ice water. Yup, before you start slicing your potatoes, have a large container of ice water on hand. Once you've finished slicing a potato, scoop the slices up and plop 'em into the ice water. Let them sit for at least 30 minutes, though I've let some sit for half a day before (obviously the ice melts, but the cold does its job). This removes all of the excess starch from the potato, plus it sort of curls them up all nice and potato chip-ey.
I lied. One more secret (that makes 4): a thermometer for you oil. Like a mandoline (no, even more so than a mandoline), a candy/oil thermometer is an absolute essential kitchen tool. There was a time when I didn't think it mattered if you had one or not....if you knew the exact temperature or not. That time is long gone. If you want to make really good fried food, get yourself a thermometer.
As for the blue cheese sauce? There are 2 great way to keep it warm while you're out tailgating: a slow cooker (if you have an outlet) or a thermos (if you don't). The fun toppings take up minimal space in the cooler (think zippered baggies).
Supper for a Steal for being out host this week. Check out what's on the menu below.
Homemade Potato Chips w/ Blue Cheese Sauce
Prep Time: 40 minutes (mostly unattended)
Cook Time: 10-15 minutes
Keywords: fry appetizer snack sauce cheese potatoes tailgating
Ingredients (serves 4)
- 2 large russet potatoes, unpeeled & sliced 1/16" thick
- oil (canola, peanut, coconut), for frying
- sea salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- big pinch sea salt
- big pinch ground white pepper
- 1+ cups whole milk
- 2 ounces Høgelund Blue Cheese
- 2 ounces Høgelund Blue Cheese
- 4 ounces bacon (pork, turkey, duck, etc.), cooked & crumbled
- chopped fresh chives or green onions, optional
Instructionsmaking the potato chips:
Soak potato slices in cold water (or better yet, ice water) for 30 minutes; drain well; pat dry with paper towels. Pour oil into a heavy-bottomed pot, 2-inches deep. Using a thermometer to bring the oil to at least 350° F, but I find you can go safely up to 370° F. Drop in the dried potato slices into the oil until crispy, 2-3 minutes. Don't crowd the pot, do this in bunches if need be, waiting for the oil to come back up to temperature between batches.
Use a metal skimmer, slotted spoon, or metal fish spatula to lift the potato chips from the hot oil onto a tray that has been lined with paper towels. lightly sprinkle with sea salt. Once completely cool, chips can be stored at room temperature up to 2 days, if covered. However, they will be best served the same day as they are made.making the Blue Cheese Sauce (yield: ~8 ounces):
Combine butter and flour in a small saucepan over medium-low heat, along with salt and white pepper; cook until pale, 1-2 minutes. Slowly whisk in the milk until there are no lumps. Stir constantly until mixture comes to boil, 1-2 minutes. Turn heat down as low as it will go.
Whisk the blue cheese into sauce, until combined; remove from heat. If sauce seems too thick, slowly whisk in a little more milk until you have a smooth, pourable consistency. Reserve, and hold it warm.
Sauce may be refrigerated for up to 2 days. Reheat over low heat, stirring (do not microwave).
Ladle the blue cheese sauce over individual servings of chips, and then scatter some blue cheese, bacon, and chives or green onions over the top, if using.
You could also serve the blue cheese sauce separately on the side for dipping. It will make the chips soggy if you don't eat it right away.
Høgelund is a sweet and creamy blue cheese made in Denmark. Feel free to substitute your favorite here, if you can't find it.
adapted from Idaho Potatoes
Warm Ups (Appetizers):
- Bacon and Onion Dip by The Girl In The Little Red Kitchen
- Chicken Fajita Dip and Quesadillas by Chocolate Moosey
- Crab Rangoons by Hezzi-D’s Books and Cooks
- Double Cheese Dill Scones by Vintage Kitchen Notes
- Fried Yucca With Pink Sauce by Basic N Delicious
- Grilled Corn Dip by Kudos Kitchen By Renee
- Grilled Gameday Nachos by Supper for a Steal
- Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
- Liptauer Cheese Spread by Magnolia Days
- Mahogany Baked Chicken Wings by The Dinner-Mom
- Mexican Corn Dip by Growing Up Gabel
- Pizza Dip by Small Wallet, Big Appetite
- Posh Pigs In a Blanket by The Weekend Gourmet
- Pretzel Nuggets by I Run For Wine
- Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
- Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
- Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
- Stuffed Banana Pepper Bites by Daily Dish Recipes
- Sweet Potato Hummus by Alida’s Kitchen
- Sweet Potato Skins by A Kitchen Hoor’s Adventures
- VJ Catch-erole by My Other City By The Bay
- 1,2,3,4,5 Chinese Spareribs by The Urban Mrs
- Bacon Burger Sliders by Peanut Butter and Peppers
- Beef on Weck by Healthy. Delicious.
- Carrot Slaw by The Foodie Army Wife
- Cheerwine BBQ Pulled Pork by Nik Snacks
- Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
- Chicken, Brie and Apple Turnovers by Shockingly Delicious
- Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
- French Onion Chicken Sandwiches by Foxes Love Lemons
- Frito Olé by Home Cooking Memories
- Gomoku Treasure Rice by NinjaBaking.com
- Grilled Fajita Kebabs by CuriousCuisiniere
- Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
- Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
- Pressed Brick Sandwich by That Skinny Chick Can Bake
- Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
- Slow Cooker Buffalo Chicken Soup by Neighborfood
- Smoky Turkey Burgers by Webicurean
- Snorker and Spicy Slaw Sandwiches by Food Lust People Love
- Tandoori BBQ Chicken by Jane’s Adventures in Dinner
- Tortilla Hot Dogs by La Cocina de Leslie
- Coconut Funfetti Ice Cream Cake by What Smells So Good?
- Funfetti Sugar Cookies by Pies and Plots
- Individual Elvis Pies by Treats & Trinkets
- Portuguese Sangria by Family Foodie
So tell me, what are your favorite things to eat or drink while tailgating? Feel free to leave me any links or recipes for your favorite TAILGATING dishes in the comments section. Please join us for our live twitter chat tonight at 7pm (Eastern) using the #SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.