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.
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.