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Chips and Dip

Provided by: Chef Thomas Keller
Served at: Per Se

Type of Dish: Appetizers
Servings: 6
Cuisine: American, French
Special Requests: Quick and Easy
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Ingredients

“Green Goddess” Dip
1 bunch scallions
2 cups crème fraîche
1 teaspoon chopped tarragon leaves
1 tablespoon minced chives
Kosher salt and freshly ground black pepper

Fingerling Potato Chips
4 cups canola oil
2 pounds large fingerling potatoes (preferably Russian Banana), peeled

Instructions

“Green Goddess” Dip
Kosher salt and freshly ground black pepper Cut the scallions in half where the green tops start, and finely chop the white part. Cut the green tops into 1-inch pieces, and blanch in boiling salted water until soft, about 2 minutes; strain, and chill in a bowl of ice water. Drain well, and purée in a small blender until smooth (adding 1⁄2 cup crème fraîche if needed). In a bowl, combine the crème fraîche with chopped white scallion, tarragon, chives, and green-scallion purée, and season to taste with salt and pepper. Can be made 6 hours ahead.

Fingerling Potato Chips
Heat the oil in a heavy medium pot over medium heat until the temperature reaches 325 degrees. Using a Japanese mandoline, shave potatoes lengthwise into paper-thin slices. Add in small batches to the hot oil, and fry until light golden brown. Remove chips using a wire scoop, and drain on a paper towel. Season with kosher salt, and serve with the dip.

(Published 2004)