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Ingredients
- For the Potatoes:
- 3 Idaho potatoes
- 3 quart Vegetable oil
- Salt
- 2 Scallions (sliced thinly)
- For the Bleu Cheese Dip:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cup milk (heated)
- 1 cup bleu cheese (crumbled)
- pinch of chili flake (optional)
- malt vinegar (optional)
- Salt and pepper
Preparation
Step 1
For the Potatoes: Heat vegetable oil in a heavy bottomed pot to 325 degrees F.
Slice potatoes thicker than an average potato chip, approximately 1/4 inch thick. Soak potato slices in water to remove excess starch.
Take the slices out of the water and dry on paper towels. Make sure they are dry before transferring to the oil.
Work in small batches, cooking potatoes until fork tender. Remove from oil with a spider and set aside.
Turn heat up under oil until the temperature reaches 360 degrees F. Re-fry the potatoes until golden brown and crunchy on the edges and slightly tender in the center. Using a spider remove from oil and place on a paper towel lined plate. Season immediately with salt.
For the Bleu Cheese Dip: In a medium sized pot, melt the butter and whisk in the flour. Cook for 3-4 minutes over medium heat until thick. Ladle in the milk and keep whisking. Bring to a boil and then reduce heat. Simmer for 2-3 minutes until creamy. Remove from heat.
Fold the bleu cheese into the sauce and adjust seasoning with salt and pepper.
Garnish dip with thinly sliced scallions. Serve with malt vinegar and chili flakes.