Burrata Baby Idaho® Potato Chips | Idaho Potato Commission

Name: Burrata Baby Idaho® Potato Chips | Idaho Potato Commission
Ingredients: 4 cups canola oil or other oil suitable for deep-frying; 4 multicolored Peewee potatoes from Idaho, unpeeled, sliced paper thin on a mandoline and soaked in cold water; Salt; pepper; 1 pound burrata, chopped into very small pieces (2 cups); 2 tablespoons chives, finely minced; 1 teaspoon La Boîte Coquelicot® No. 24 spice mix (contains lemon, poppy seeds and mustard seeds); 1/4 pound microgreens or herbs

idahopotato.com

Chef Amy pairs classic Italian cheese with Idaho® Peewee potato chips to tweak an American comfort food – chips and dip. A sprinkling of lemony poppy, mustard seeds and chives provides a flavor...

View full recipe on idahopotato.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at idahopotato.com.

Share this recipe:

Cooking tools:

Ingredients

4 cups canola oil or other oil suitable for deep-frying
4 multicolored Peewee potatoes from Idaho, unpeeled, sliced paper thin on a mandoline and soaked in cold water
Salt
pepper
1 pound burrata, chopped into very small pieces (2 cups)
2 tablespoons chives, finely minced
1 teaspoon La Boîte Coquelicot® No. 24 spice mix (contains lemon, poppy seeds and mustard seeds)
1/4 pound microgreens or herbs