Cooking with Bobby Flay
Hot Potato Chips with Blue Cheese Sauce
A signature dish served at Bar Americain
Hot Potato Chips with Blue Cheese Sauce, serves 4
Blue Cheese Sauce
- 2 ¼ cups whole milk
- 2 tablespoons unsalted butter
- 1 small Spanish onion, finely chopped
- 2 tablespoons flour
- ¼ teaspoon kosher salt
- Pinch of cayenne pepper
- ½ pound crumbled blue cheese
- Place the milk in a small saucepan and bring to a simmer over low heat.
- Heat 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, season with the salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally.
- Remove from the heat and stir in the cheese. If the sauce is too thick, thin with a little extra milk.
Potato Chips
- 4 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
- 2 quarts peanut oil
- Salt
- Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
- Heat oil in a large saucepan until the temperature of the oil reaches 400 degrees F on a deep fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain and season with salt immediately.
** If you don’t want to make homemade potato chips, any brand in the market fried in peanut oil can be substituted.
To Serve:
Pour the sauce into a bowl, place the bowl in the center of a large platter and place the potato chips around the bowl.
