Ingredients:
Idaho® Old Bay Potato Chips
- Vegetable oil for frying, as needed
- 2 pounds Idaho® russet potatoes, thinly shaved on a mandoline, soaked in water
- Old Bay, to taste (about 1-2 tsp.)
Smokey Beer Cheese Fondue
Yield about 4 cups
- 6 oz sharp cheddar cheese, shredded
- 6 oz Gruyere cheese, shredded
- 6 oz smoked Gouda cheese, diced
- 2 tablespoons cornstarch
- 12 oz beer, preferably craft American pale ale style
- 2 oz sweet onion, minced
- 2 strips, raw smokey bacon, small diced
- 6 oz whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoon Louisiana-style hot sauce
- 1 teaspoon parsley, minced
- Kosher salt, to taste
Directions:
Idaho® Old Bay Potato Chips
- Heat the oil to 350°F in a deep-fryer or in a deep, heavy-bottomed pot.
- Remove potatoes from water and pat dry with a paper towel.
- Gently add the potatoes to the oil and cook until golden brown, 3 to 4 minutes.
- Remove from the oil using tongs or a fry skimmer and place on a paper-towel-lined baking sheet. Season with the Old Bay Seasoning. Serve the chips warm.
Smokey Beer Cheese Fondue
- Heat medium pot and begin to cook bacon, after half of the fat has rendered, add the onion and continue to cook until all of this mixture is well caramelized.
- Toss all the shredded cheese with cornstarch in a medium bowl; set aside.
- Whisk together beer, milk, mustard, and Worcestershire sauce in a medium saucepan. Heat over medium heat until gently steaming, whisking frequently to prevent scorching.
- When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened.
- Stir in half of the hot sauce and season with salt to taste.
- Garnish with the remainder of the hot sauce as a drop on top of fondue and then the parsley and serve immediately with the warm Idaho® Potatoes Old Bay Potato Chips in a large serving vessel.