Old Bay Spiced Idaho® Potato Chips and Smokey Beer Cheese Fondue

Ingredients:

Idaho® Old Bay Potato Chips

  • Vegetable oil for frying, as needed
  • 16 ounces (about 3 ea.) Idaho® russet potatoes, thinly shaved on a mandoline, soaked in water
  • Old Bay, to taste (about 1-2 tsp.)

Smokey Beer Cheese Fondue

Yield about 4 cups

  • 6 oz sharp cheddar cheese, shredded
  • 6 oz Gruyere cheese, shredded
  • 6 oz smoked Gouda cheese, diced
  • 2 tablespoons cornstarch
  • 12 oz beer, preferably craft American pale ale style
  • 2 oz sweet onion, minced
  • 2 strips, raw smokey bacon, small diced
  • 6 oz whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon Louisiana-style hot sauce
  • 1 teaspoon parsley, minced
  • Kosher salt, to taste

Directions:

Idaho® Old Bay Potato Chips

  1. Heat the oil to 350°F in a deep-fryer or in a deep, heavy-bottomed pot.
  2. Remove potatoes from water and pat dry with a paper towel.
  3. Gently add the potatoes to the oil and cook until golden brown, 3 to 4 minutes.
  4. Remove from the oil using tongs or a fry skimmer and place on a paper-towel-lined baking sheet. Season with the Old Bay Seasoning. Serve the chips warm.

Smokey Beer Cheese Fondue

  1. Heat medium pot and begin to cook bacon, after half of the fat has rendered, add the onion and continue to cook until all of this mixture is well caramelized.
  2. Toss all the shredded cheese with cornstarch in a medium bowl; set aside.
  3. Whisk together beer, milk, mustard, and Worcestershire sauce in a medium saucepan. Heat over medium heat until gently steaming, whisking frequently to prevent scorching.
  4. When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened.
  5. Stir in half of the hot sauce and season with salt to taste.
  6. Garnish with the remainder of the hot sauce as a drop on top of fondue and then the parsley and serve immediately with the warm Idaho® Potatoes Old Bay Potato Chips in a large serving vessel.
Print Recipe

Yield: 20

Source:
David Woolley
CD Culinary Approach

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