Potato Crisps with Goat Cheese and Olives
For the Potato Crisps:
1 to 2 cups vegetable oil
3 medium Yukon Gold potatoes
Freshly ground black pepper
For the Goat Cheese
1/4 cup fresh goat cheese, room temperature
1/4 cup mascarpone cheese, room temperature
1/2 teaspoon grated orange zest (1/2 orange)
For the Olive Spread:
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
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.