Potato Crisps with Goat Cheese and Olives
- prep time10 min
- total time 25 min
- serves 60
Fried thinly-sliced potatoes topped with a dollop of zesty goat cheese and a beautiful olive spread.
2 cups vegetable oil
3 medium Yukon Gold potatoes
Freshly ground black pepperGoat Cheese
¼ cup fresh goat cheese, room temperature
¼ cup mascarpone cheese, room temperature
½ tsp grated orange zest (1/2 orange)Olive Spread
½ cup pitted Castelvetrano olives
½ cup pitted kalamata olives
1 Tbsp capers, drained and rinsed
1 tsp chopped fresh rosemary
2 Tbsp extra-virgin olive oil
1. Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.Goat Cheese
1. Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.Olive Spread
1. Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
2. To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.