Best Potato And Zucchini Chips With Gorgonzola Cheese Recipes

ROASTED POTATOES WITH THYME AND GORGONZOLA

Roasted Potatoes with Thyme and Gorgonzola image

Creamy Gorgonzola cheese turns this basic potato recipe into a savory and spectacular side! Try this with all your favorite entrees. Virginia Sturm - San Francisco, California

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1/2 pound small red potatoes, halved
1-1/2 teaspoons olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons crumbled Gorgonzola cheese

Steps:

Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 297mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

POTATO AND ZUCCHINI CHIPS WITH GORGONZOLA CHEESE

Potato and Zucchini Chips with Gorgonzola Cheese image

Provided by Food Network

Time 15m

Number Of Ingredients 7

Ingredients

1 pound large Idaho potatoes, peeled
1/2 pound large zucchini
2 tablespoons all-purpose flour
2 tablespoons. Kosher salt, to taste
3 tablespoons heavy cream
1 cup Gorgonzola cheese, preferably imported
1 cup peanut oil, to fry the chips

Steps:

Slice the potatoes into chips either on a mandolin or with a food processor fitted with a slicing blade. Place the chips in a bowl of water. Slice the zucchini the same way as the potatoes but do not place in water. Heat the oil to 325 degrees in a deep fat fryer or a large pot on the stove. Drain the potatoes very well and divide into 3 batches. Sprinkle the chips into the oil so they don't clump. Let the chips fry for 1 minute then gently stir with a spoon. Continue to fry the chips until they are uniformly golden brown. Drain the chips from the oil onto a baking sheet layered with paper towels. Repeat process until all the potatoes are fried. In a large bowl toss the sliced zucchini with the flour making sure the chips are evenly coated. Fry the zucchini chips the same way you fried the potatoes. Place the gorgonzola and the cream in a small saucepan and melt together over very low heat. Mix the chips together and season lightly with salt, mound the chips in a large bowl and drizzle the melted cheese over the chips and serve.;

POTATO CHIPS WARMED ON GRILL WITH GORGONZOLA SAUCE AND CHIVES

Potato Chips Warmed on Grill with Gorgonzola Sauce and Chives image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, heated
1 1/2 cups crumbled Gorgonzola
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1 bag potato chips (recommended: Kettle)
Chopped fresh chives, for garnish

Steps:

Heat a grill to high.
Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat.
Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes.
Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives.