Potato Crisps with Goat Cheese and Olives

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: about 60 crisps
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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 


  1. 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.
  2. 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.
  3. 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.
  4. 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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