Burrata Baby Idaho® Potato Chips

Burrata Baby Idaho® Potato Chips

Amy Brandwein
Washington, D.C.

Yield: 4 Servings

Chef Amy pairs classic Italian cheese with Idaho® Peewee potato chips to tweak an American comfort food – chips and dip. A sprinkling of lemony poppy, mustard seeds and chives provides a flavor bridge between the two.



  1. Preheat oil to 275°F in a heavy-bottomed saucepan.
  2. Drain potato slices from water and dry well. Fry in oil in batches until light golden brown, 3 to 4 minutes. Drain on a sheet tray lined with paper towel. Season with salt and pepper to taste.
  3. Place a ring mold (2 inches wide, 1 inch tall) on a serving plate and fill with about 1/2 cup burrata. Season with salt and freshly cracked pepper, then sprinkle with minced chives and spice mix. Carefully remove mold. Place about 12 to 15 fried potato chips on top and garnish with microgreens or herbs.