Michael Symon's Potato Nachos with Blue Cheese Fondue
One bite and you'll see why Michael craves these!
This tasty treat is so good you won't want to share it. See for yourself.
- For the Potatoes:
- 3 Idaho potatoes
- 3 quart Vegetable oil
- 2 Scallions (sliced thinly)
- For the Bleu Cheese Dip:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cup milk (heated)
- 1 cup bleu cheese (crumbled)
- pinch of chili flake (optional)
- malt vinegar (optional)
- Salt and pepper
Michael's Potato Nachos with Blue Cheese Dip
3 quart Vegetable oil
For the Potatoes: Heat vegetable oil in a heavy bottomed pot to 325 degrees F.
3 Idaho potatoes
Slice potatoes thicker than an average potato chip, approximately 1/4 inch thick. Soak potato slices in water to remove excess starch.
Take the slices out of the water and dry on paper towels. Make sure they are dry before transferring to the oil.
Work in small batches, cooking potatoes until fork tender. Remove from oil with a spider and set aside.
Turn heat up under oil until the temperature reaches 360 degrees F. Re-fry the potatoes until golden brown and crunchy on the edges and slightly tender in the center. Using a spider remove from oil and place on a paper towel lined plate. Season immediately with salt.
2 tablespoons butter
2 tablespoons flour
1 1/4 cup milk (heated)
For the Bleu Cheese Dip: In a medium sized pot, melt the butter and whisk in the flour. Cook for 3-4 minutes over medium heat until thick. Ladle in the milk and keep whisking. Bring to a boil and then reduce heat. Simmer for 2-3 minutes until creamy. Remove from heat.
1 cup bleu cheese (crumbled)
Fold the bleu cheese into the sauce and adjust seasoning with salt and pepper.
2 Scallions (sliced thinly)
pinch of chili flake (optional)
malt vinegar (optional)
Garnish dip with thinly sliced scallions. Serve with malt vinegar and chili flakes.