Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
Free shipping on all orders over $75, all summer long. Shop now!
Free shipping on all orders over $75, all summer long. Shop now!
0
These potato crisps with goat cheese and olives are the perfect light appetizer for any cocktail party! They're elegant and sophisticated, but still quick and easy. The creamy mixture of goat cheese and mascarpone is brightened up with a little orange zest, and the nutty olive spread adds great depth... giadzy.com

Potato Crisps with Goat Cheese and Olives

Serves 12

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.

Potato Crisps with Goat Cheese and Olives

Photo of giada

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

These potato crisps with goat cheese and olives are the perfect light appetizer for any cocktail party! They’re elegant and sophisticated, but still quick and easy. The creamy mixture of goat cheese and mascarpone is brightened up with a little orange zest, and the nutty olive spread adds great depth of flavor. If you’re looking for an appetizer that’s substantial enough to be satisfying, but light enough that it won’t spoil your appetite for dinner, this is a great pick! Serve them with your favorite Italian wine for the perfect cocktail hour snack.

Be sure to check out some of my other party-friendly appetizers, like antipasti skewers and honey ricotta crostini!

Potato Crisps with Goat Cheese and Olives

Serves: 
12 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
15 minutes
Inactive Time
25 minutes
Total Time

INGREDIENTS:

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

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:

Calories: 260kcal | Carbohydrates: 8g | Protein: 2g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 216mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Potato Crisps with Goat Cheese and Olives

These potato crisps with goat cheese and olives are the perfect light appetizer for any cocktail party! They’re elegant and sophisticated, but still quick and easy. The creamy mixture of goat cheese and mascarpone is brightened up with a little orange zest, and the nutty olive spread adds great depth of flavor. If you’re looking for an appetizer that’s substantial enough to be satisfying, but light enough that it won’t spoil your appetite for dinner, this is a great pick! Serve them with your favorite Italian wine for the perfect cocktail hour snack.

Be sure to check out some of my other party-friendly appetizers, like antipasti skewers and honey ricotta crostini!

Potato Crisps with Goat Cheese and Olives

Serves: 
12 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
15 minutes
Inactive Time
25 minutes
Total Time

INGREDIENTS:

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

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:

Calories: 260kcal | Carbohydrates: 8g | Protein: 2g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 216mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
Vegetarian