Potato Crisps with Goat Cheese and Olives
You must be signed in to print this content
Potato Crisps with Goat Cheese and Olives
Category
Appetizer
Prep Time
10 minutes
Cook Time
15 minutes
Calories
260
Author:
Giada De Laurentiis

Ingredients
- 1 to 2 cups vegetable oil
- 3 medium Yukon Gold potatoes
- Freshly ground black pepper
- 1/4 cup fresh goat cheese (room temperature)
- 1/4 cup mascarpone cheese (room temperature)
- 1/2 teaspoon grated orange zest (1/2 orange)
- 1/2 cup pitted Castelvetrano olives
- 1/2 cup pitted Kalamata olives
- 1 tablespoon capers (drained and rinsed)
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons extra-virgin olive oil
For the Potato Crisps:
For the Goat Cheese
For the Olive Spread:
Instructions
- As seen on: Giada in Italy, Episode 13. Wine and Antipasti.
- 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.For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
- 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.
- Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.
Nutrition
Nutrition
- per serving
- Calories
- 260
Amount/Serving
% Daily Value
- Carbs
- 8 grams
- Protein
- 2 grams
- Fat
- 25 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 7 milligrams
- Sodium
- 216 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
- Unsaturated Fat
- 6 grams
0 comments