Buffalo Blue Cheese Pub Chips
Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group
Recipe Cost: $3.01
Cheddar and crumbled Blue Cheese finished with Buffalo Sauce and Celery Leaves
- 1 lb. Russet Potatoes
- 6 oz. Cheddar Cheese
- 4 oz. Blue Cheese
- 2 oz. Buffalo Wing Sauce
- Cut potatoes with skin on mandoline, do not store in water. Double basket fry at 325 until golden brown and crispy. Drain well in basket and then on paper, then season with S/P.
- Set already prepared chips on a platter and top with cheddar and blue cheeses then broil until cheese is melted and starting to brown.
- Finish with Buffalo wing sauce.