Potato Crisps with Goat Cheese and Olives

Total Time:
25 min
10 min
15 min

about 60 crisps

  • Potato Crisps:
  • 1 to 2 cups vegetable oil
  • 3 medium Yukon Gold potatoes
  • Freshly ground black pepper
  • 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)
  • 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
  • For the crisps: 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.

  • For the olive spread: 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.

  • To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

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