WEEKDAYS 1e|12c|p

Michael Symon's Potato Nachos with Blue Cheese Fondue

Michael Symon
Servings: 6 to 8
30 to 60 min

One bite and you'll see why Michael craves these!

  • Ingredients
  • step-by-step directions
Michael Symon's Potato Nachos with Blue Cheese Fondue
  • For the Potatoes:
  • 3 Idaho potatoes
  • 3 quart Vegetable oil
  • Salt
  • 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
  • For the Potatoes: Heat vegetable oil in a heavy bottomed pot to 325 degrees F.
  • 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.
  • 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.
  • Fold the bleu cheese into the sauce and adjust seasoning with salt and pepper.  
  • Garnish dip with thinly sliced scallions.  Serve with malt vinegar and chili flakes.
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