Potato Crisps with Goat Cheese and Olives

1. 1

   For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil.

2. 2

   Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer.

3. 3

   Slice the potatoes 1/8-inch thick, using a Japanese mandoline.

4. 4

   Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch.

5. 5

   With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well.

6. 6

   Season with a few grinds of black pepper.

7. 7

   For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth.

8. 8

   Set aside at room temperature.

9. 9

   For the olive spread: Add the olives, capers and rosemary to a food processor.

10. 10

    Pulse until finely chopped.

11. 11

    Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.