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Potato Crisps with Goat Cheese and Olives

Potato Crisps with Goat Cheese and Olives
Prep Time
10 min
Cook Time
15 min
Yields
60 servings

Fried thinly-sliced potatoes topped with a dollop of zesty goat cheese and a beautiful olive spread.

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ingredients

Potato Crisps

2
cups vegetable oil
3
medium Yukon Gold potatoes
Freshly ground black pepper

Goat Cheese

¼
cup fresh goat cheese, room temperature
¼
cup mascarpone cheese, room temperature
½
tsp grated orange zest (½ 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
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directions

Step 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.

Step 2

Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.

Step 3

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.

Step 4

To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

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