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Potato Crisps with Goat Cheese and Olives
Category
Appetizer
Prep Time
10 minutes
Cook Time
15 minutes
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
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