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Ingredients
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Potato chips
Pimento cheese
Method
Potato chips
- 1
Prepare potatoes
Wash and peel the russet potatoes (peel optional if you like more texture). Using a mandoline set to a very thin setting (about 1/16 inch / 1.5 mm) or a sharp knife, slice the potatoes into uniformly thin rounds. Place the slices in a large bowl of cold water as you work to remove surface starch.
- 2
Soak and dry
Soak the potato slices in cold water for 20–30 minutes to draw out starch — this yields crisper chips. After soaking, drain and rinse the slices, then spread them on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air-dry on a rack for 10 minutes.
- 3
Heat oil
Pour about 2 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of 2–2.5 inches. Attach a thermometer and heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with one slice: it should sizzle steadily and sink then rise.
- 4
Fry in batches
Working in small batches (about 10–12 slices at a time depending on pot size), gently add potato slices to the hot oil in a single layer. Fry, stirring gently with a slotted spoon or spider to prevent sticking, until golden and crisp, about 2–4 minutes per batch depending on thickness. Adjust heat to keep oil between 325–350°F (165–175°C).
- 5
Drain and season
Using a slotted spoon, transfer chips to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with kosher salt and a light dusting of black pepper while still hot so seasoning adheres. Repeat with remaining slices.
- 6
Cool
Let chips cool completely (they will crisp more as they cool). Serve the chips at room temperature with the pimento cheese.
Pimento cheese
- 7
Soften and combine bases
In a medium bowl, beat the softened cream cheese with a fork or small whisk until smooth. Add the mayonnaise and mix until combined and creamy.
- 8
Add cheese and pimentos
Fold in the shredded sharp cheddar and the finely chopped roasted red pimentos until evenly distributed. Use a spatula to ensure no large clumps remain.
- 9
Season
Stir in Worcestershire sauce, smoked paprika, lemon juice, hot sauce (if using), kosher salt, and freshly ground black pepper. Taste and adjust seasoning — add more salt, pepper, or hot sauce to preference.
- 10
Chill (optional)
For a firmer, melded texture, cover and chill the pimento cheese in the refrigerator for at least 30 minutes. If you prefer it spreadable, it can be served immediately at room temperature.
- 11
Serve
Spoon the pimento cheese into a serving bowl and place alongside the homemade potato chips. Provide small spoons or spreaders so guests can scoop or spread the cheese onto chips.