HOT POTATO CHIPS

Hot Potato Chips image

Yield Serves 8

Number Of Ingredients 13

Blue Cheese Sauce
2 cups whole milk, or more if needed
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch of cayenne
1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish
2 tablespoons finely chopped fresh chives, for garnish
Potato Chips
4 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline
2 quarts peanut oil or canola oil
Kosher salt

Steps:

Pour the milk into a small saucepan and bring to a simmer over low heat.
Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.
Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.