Description
Enjoy a crunchy and flavorful snack with these Homemade Potato Chips topped with a rich and creamy Gorgonzola Cheese Sauce. Thinly sliced russet potatoes are fried to golden perfection and paired with a smooth blue cheese sauce, making an indulgent appetizer or party treat that’s simple to prepare at home.
Ingredients
Scale
Potato Chips
- 2 large russet potatoes, thinly sliced
- 2 cups vegetable oil (for frying)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional garnish)
Gorgonzola Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/2 cup crumbled Gorgonzola cheese
Instructions
- Prepare the Potatoes: Thinly slice the potatoes using a mandoline or a sharp knife. Soak the slices in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels to ensure crispiness during frying.
- Heat the Oil: In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Maintaining this temperature is key for frying the potatoes evenly and achieving a golden crisp texture.
- Fry the Potato Slices: Fry the potato slices in small batches for 2 to 3 minutes or until they turn golden and crisp. Use a slotted spoon to remove them and place on paper towels to drain excess oil. Immediately season with salt and black pepper for enhanced flavor.
- Make the Gorgonzola Sauce: In a small saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture thickens, about 3 to 5 minutes.
- Add Cheese to Sauce: Add the crumbled Gorgonzola cheese to the thickened sauce and stir until the cheese melts completely, forming a smooth, creamy sauce.
- Serve: Drizzle the warm Gorgonzola cheese sauce over the freshly fried potato chips or serve it on the side for dipping. Garnish with chopped fresh parsley, if desired, for a fresh herbal touch.
Notes
- For extra crispy chips, ensure potatoes are fully dried before frying to prevent oil splatter and sogginess.
- You can substitute blue cheese for Gorgonzola if you prefer a different tangy flavor in the sauce.
