Steakhouse Chips Recipe

Prepare potatoes

Wash and peel the russet potatoes (peeling optional for a rustic chip). Using a mandoline or very sharp knife, slice potatoes 1/16–1/8 inch (about 1.5–3 mm) thin. Place slices in a large bowl of cold water as you work to remove excess starch.

Rinse and dry

After all potatoes are sliced, drain and rinse under cold running water until water runs clear. Soak the slices in fresh cold water for 15 minutes to further remove starch. Drain and lay slices out in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — any surface moisture will cause dangerous oil splatter.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat the oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat over medium until a potato sliver bubbles gently and rises to the surface.

Blanch fry (first fry)

Working in small batches (do not overcrowd), fry the potato slices 2–3 minutes until they are soft and pale (not browned). Use a slotted spoon to transfer to a wire rack or paper towels to drain. Repeat with remaining slices.

Increase heat and crisp (second fry)

Heat the oil to 375°F (190°C). Fry the blanched slices in batches until golden brown and crisp, about 1–2 minutes per batch. Transfer chips to a rack or paper towels to drain. While still hot, immediately season with kosher salt, black pepper, and smoked paprika if using.

Cool and serve

Allow chips to cool slightly so they crisp fully. Arrange on a serving platter and keep warm near the fondue or serve at room temperature to preserve crispness.

Cook bacon

Cut bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until crisp, stirring occasionally, about 8–10 minutes. Use a slotted spoon to transfer bacon pieces to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet (discard excess or save for another use).

Sauté aromatics

Reduce heat to medium-low. Add the unsalted butter to the reserved bacon fat in the skillet. When melted, add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown the garlic.

Make roux and add dairy

Sprinkle the tablespoon of flour over the aromatics and stir continuously for 1 minute to cook the raw flour taste. Gradually whisk in the whole milk and heavy cream until smooth. Increase heat to medium and bring the mixture to a gentle simmer, whisking so it thickens slightly, about 2–3 minutes.

Finish fondue

Lower heat to low. Whisk in the softened cream cheese until smooth, then add the crumbled blue cheese in two additions, whisking until melted and incorporated after each addition. Stir in the Worcestershire sauce, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.

Add bacon and garnish

Fold in about two-thirds of the cooked bacon pieces into the warm fondue, reserving the remainder for sprinkling on top. Stir in the chopped chives. Keep the fondue warm over the lowest heat or in a small fondue pot or warm serving bowl so it stays pourable but not boiling.

Serve

Serve the house-made chips alongside the bacon & blue cheese fondue. Offer extra reserved bacon and a sprinkle of chives on top of the fondue. Suggest guests dip chips into the fondue or spoon fondue over a small pile of chips.