Potato Crisps with Goat Cheese and Olives

  • prep time10 min
  • total time 25 min
  • serves 60
Giada De Laurentiis
Giada De Laurentiis Giada in Italy

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

36 Ratings
Directions for: Potato Crisps with Goat Cheese and Olives


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 (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


Potato Crisps

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.

See more: Appetizer, Cheese, Fry, Olives, Party Favourites, Potatoes, Snack, Italian


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