E-8 Ranch Potato Chips (Serves 6) http://gsfn.us/t/2vn8w
Chimichurri sauce goes amazingly well with thinly sliced, grilled, marinated beef. Growing up on a cattle ranch in northern California, this recipe is named as a tribute to my grandparents who enjoyed huge barbeques. Grandma would serve warm roasted potatoes with a side sauce of chopped parsley, scallion, oil & vinegar as an accompaniment to Grandpa’s marinated, grilled beef. This is my kicked-up, So. Cal version of Grandma’s potatoes & sauce!
NOTE: I use my Chimichurri Sauce for this appetizer and as a side to my main course grilled beef in the same meal. The sauce doesn’t hold up well to storage, hence if making for use as an appetizer only, cut all sauce ingredient amounts in half.
Appetizer Ingredients:
6 medium sized, washed red potatoes, unpeeled – sliced to 1/8” width on a mandolin (NOTE: you don’t want them razor thin, but rather a bit more substantial to hold the topping)
1 large bulb of garlic, peel/coarse chopped.
Reserve 4 Tbsp for chimichurri sauce, the remainder is for frying.
Frying Oil (I use a small capacity deep fryer utilizing 36 oz.)
I prefer pure vegetable oil. Always use clean oil for best results.
6 oz Cotija cheese, crumbled and left at room temperature for an hour prior to using
Chimichurri Sauce:
1 bunch well rinsed cilantro, leaves only, chopped (apx 1 cup)
1 bunch well rinsed parsley, leaves only, chopped (apx 1 cup)
5 scallions, thinly sliced (both white & green tops)
1 jalapeno pepper, seeds removed, finely minced
2 Tbsp fresh oregano leaves, finely minced
4 Tbsp minced garlic (4-6 large cloves) finely minced
½ cup olive oi
l 2 Tbsp infused chili oil
2 Tbsp balsamic vinegar
Juice of 2 key limes
2 Tbsp hot red pepper flakes
Ground pepper & sea salt to taste.
Mix all Chimichurri Sauce ingredients together and let sit for 20 minutes.
Slice potatoes. Turn on deep fryer & add oil.
When temperature hits 375 degrees, add remaining coarsely chopped garlic with strainer in hand. Watch closely!
You only want to leave the garlic in until it turns light brown & crispy looking – it happens fast, as in 90 seconds Strain off garlic immediately and set aside on paper towels to drain well. When cool, turn onto a cutting board, add a sprinkle of salt and chop to a breadcrumb consistency.
Begin to cook red potato chips in 3-4 batches. When chips are lightly browned & crispy-looking, turn onto fresh paper towels to drain excess oil. Try not to overfry. Keep fried chips in a warm oven on an uncovered pan until ready to serve. Alternatively you may serve on multiple plates as batches of are ready.
Dust chips with fresh ground black pepper. Turn onto a large serving platter or multiple plates. Sprinkle chips with garlic crumbs and generously with Cotija cheese, then drizzle with chimichurri sauce. Serve immediately!
Sounds fantastic Cindy! Just a reminder that Ms. Lemos was Born on the Fourth of July – send her love!
