Red White And Blue Potato Chips Recipes

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil; add potatoes and cook until tender, about 15 minutes. Drain, cool and dice the potatoes.
• Combine the potatoes, radishes, onion, blue cheese and mayonnaise in a large bowl; mix until the mayonnaise evenly coats the ingredients.

RED WHITE AND BLUE COOKIES

Steps:

• Using an electric mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium-high speed).
• Add egg, vanilla extract and almond extract; mix on low speed until well combined.
• Add flour, baking powder and salt; mix on low speed until well combined.
• Divide the dough into 3 equal pieces. Place 1 piece back in mixer bowl and add several drops of red food gel; mix until color is uniform throughout dough.
• Repeat process using another piece of dough and the blue food gel. (Note: The 3rd piece of dough does not get colored.)
• Press each piece of dough into 4" squares and cover each piece individually with plastic wrap. Refrigerate for 1 hour.
• Remove one piece of dough and place between 2 sheets of wax paper. Roll dough into a 9"x12" rectangle. Repeat process with the remaining 2 pieces of dough. Refrigerate dough (still between sheets of wax paper) for 30 more minutes.
• Remove all 3 pieces of dough from refrigerator. Peel top layer of wax paper off each piece and discard.
• Flip the piece of plain dough on top of the red dough; remove wax paper. Flip the piece of blue dough on top of the plain dough; remove wax paper.
• Cut the stacked dough crosswise to create (2) 4.5"x12" stacks of dough. Roll each of the stacks into a tight log lengthwise. Place on parchment-lined sheet pan and cover lightly with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Using a serrated knife, slice each log into ¼" rounds. Place each round onto prepared baking sheet. Sprinkle tops of cookies generously with sanding sugar. (Note: If dough is too soft, refrigerate for another 30 minutes.)
• Bake for 12-15 minutes, or until the edges of the cookies just begin to turn brown.
• Let cookies cool on pans for 10 minutes and then transfer to cooling racks until completely cooled.

RED, WHITE, AND BLUE POTATO CHIPS

Steps:

• Very thinly slice potatoes on a mandolin (about 1/16 inch thick). Cover in cold water (separately, if using multiple colors) for 1 hour. Swish potato slices around to release starch, then drain. Repeat until water is no longer cloudy. Spread slices out on kitchen towels and pat dry. Let air-dry 15 minutes.
• Fill a medium heavy pot halfway with extra-virgin olive oil. Clip a candy or frying thermometer to pot and heat oil to 345°. Add a small handful of potato slices and stir to break apart (temperature will drop and oil will vigorously bubble).
• Turn and stir potatoes until bubbling stops completely, about 4 minutes per batch; do not let temperature go above 350°. Remove and drain on paper towels. (If they are still slightly soft in the center after resting a minute, return to oil briefly.) Sprinkle with salt.
• Return oil to 345° between batches. (You can reuse the oil later to make more chips; store it in a tightly covered jar for up to a month.) Chips are best eaten the day they are made, but can be stored, once cooled completely, in an airtight container up to 3 days.

RED, WHITE, AND BLUE POTATO SALAD

Steps:

• To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
• Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
• Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
• When ready to serve, carefully fold in the parsley and scallions. Serve.
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