Red White And Blue Potato Chips Recipes

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RED, WHITE, AND BLUE POTATO CHIPS



Red, White, and Blue Potato Chips image

Homemade potato chips are something every cook should try making-it's a fun process with delicious results, and it's a satisfying feeling to transform a humble potato into a decadent snack. Using a trio of red, white, and blue potatoes creates a flag theme dish for a patriotic holiday. To make it a party platter, serve the crisps next to a spread of other savory snacks, like these Herb-Roasted Pecans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h40m

Yield Serves 4 to 6

Number Of Ingredients 3

3 medium potatoes, (about 1 1/4 pounds), scrubbed
Extra-virgin olive oil, for frying (3 to 4 cups)
Kosher salt

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



Red, White, and Blue Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield about 4 servings

Number Of Ingredients 18

4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 cup dry white wine
2 cloves garlic, smashed
1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed
1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
1 tablespoon kosher salt
2 stalks celery, thinly sliced
1/4 cup white wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced flat-leaf parsley
2 scallions (white and green), thinly sliced

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.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

RED, WHITE AND BLUE POTATO SALAD (VEGAN)



Red, White and Blue Potato Salad (Vegan) image

Local recipe. Quality ingredients, please! Celebrate in style and set off your own culinary fireworks this 4th of July! Please-if possible use the best radishes you can get either from your own garden or local farmer's market.

Provided by COOKGIRl

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb small red potato
1 lb small white potatoes
1 lb small blue potato (or purple)
1 red bell pepper, julienned
1/2 small red onion, julienned
4 small radishes, cleaned and sliced thinly
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar (or plain distilled white vinegar)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon flat leaf parsley, chopped (aka Italian parsley)
flat leaf parsley, chopped

Steps:

  • Boil potatoes until softened. Drain, cool and cut into 1/2" rounds.
  • Whisk together the dressing ingredients except for the oil.
  • Whisk in oil slowly (or use a food processor).
  • Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing.
  • Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature.
  • Servings are estimated.

Nutrition Facts : Calories 345.6, Fat 18.4, SaturatedFat 2.6, Sodium 236.5, Carbohydrate 42.3, Fiber 5, Sugar 2.8, Protein 5.1

RED AND BLUE MASHED POTATOES



Red and Blue Mashed Potatoes image

Red and Blue Mashed Potatoes is a great recipe for the blue cheese lovers-use our Baby Reds® Flavored mashed potatoes, then simply add bacon and blue cheese. Easy, quick and delicious!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 4

Number Of Ingredients 3

1 (4 ounce) package Idahoan® Baby Reds Flavored Mashed Potatoes
1 (2.5 ounce) package bacon pieces
½ cup blue cheese crumbles

Steps:

  • Follow package directions and prepare mashed potatoes.
  • Stir in bacon and cheese and serve.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 5.6 g, Cholesterol 25.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 4.7 g, Sodium 901.1 mg, Sugar 0.1 g

RED, WHITE & BLUE POTATO SALAD



Red, White & Blue Potato Salad image

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h35m

Yield 12 servings (1 cup each).

Number Of Ingredients 18

1-1/4 pounds small purple potatoes (about 11), quartered
1 pound small Yukon Gold potatoes (about 9), quartered
1 pound small red potatoes (about 9), quartered
1/2 cup chicken stock
1/4 cup white wine or additional chicken stock
2 tablespoons sherry vinegar
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 tablespoons olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
8 green onions, chopped
3/4 pound bacon strips, cooked and crumbled
3 tablespoons each minced fresh basil, dill and parsley
2 tablespoons toasted sesame seeds

Steps:

  • Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

BLUE CHEESE POTATO CHIPS



Blue Cheese Potato Chips image

Game day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 10 servings.

Number Of Ingredients 5

1 package (8-1/2 ounces) kettle-cooked potato chips
2 medium tomatoes, seeded and chopped
8 bacon strips, cooked and crumbled
6 green onions, chopped
1 cup crumbled blue cheese

Steps:

  • Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with remaining ingredients., Broil 4-5 in. from heat until cheese begins to melt, 2-3 minutes. Serve immediately.

Nutrition Facts : Calories 215 calories, Fat 14g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 359mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

RED, WHITE AND BLUE POTATO SALAD



Red, White and Blue Potato Salad image

I got this recipe off a combination package of Yukon Gold, Purple and Red potatoes. A great potato salad for July 4th. I've also substituted feta cheese for the blue cheese. The red, white and blue colors show up more if you don't peel the potatoes.

Provided by moko7

Categories     < 4 Hours

Time 2h20m

Yield 4-6 cups

Number Of Ingredients 10

2 lbs small potatoes
3/4 cup chopped green onion, divided
2/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons white wine vinegar
3 teaspoons stone ground mustard
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 -3 ounces blue cheese, crumbled

Steps:

  • Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
  • Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
  • Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
  • In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
  • Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
  • Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
  • Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.

Nutrition Facts : Calories 382.6, Fat 19, SaturatedFat 8.7, Cholesterol 32.6, Sodium 1288, Carbohydrate 45.7, Fiber 6.1, Sugar 6.1, Protein 8.8

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