Potato Crisps with Herbed Feta Dip
Instructions:
- Potato Crisps
- 1 russet potato
- 1 yellow-flesh potato
- 1 sweet potato
- 1 purple potato
- 3 tbsp. lemon juice, or the juice from 1 lemon
- 1 quart olive oil, or enough to make about 3 inches in a heavy-bottomed pot sea salt
- 2 cups feta cheese, crumbled
- 1 cup yogurt
- sea salt
- cracked black pepper
- 1/4 cup parsley, finely sliced
- 1/4 cup basil, finely sliced
- 1/4 cup oregano, finely chopped
- 6 tbsp. lemon juice, or the juice from 2 lemons
- 4 tsp. lemon zest, or the zest from 2 lemons
- 1/2 cup olive oil
- Slice the potatoes on the thinnest setting of a mandolin and soak in a bowl of cold water and lemon juice for one hour.
- Carefully heat a large pot of olive oil to 275ËšF. Line a baking sheet with parchment paper and paper towel; place nearby, with a slotted spoon or mesh ladle.
- Completely dry the potato slices and begin frying in small batches until golden brown and crispy.
- Drain on the prepared baking sheet and, while still warm, season with sea salt. Keep warm.
- Combine all ingredients except the olive oil in a bowl and whisk.
- Slowly drizzle in the olive oil so that the mixture emulsifies to a thick, dressing-like consistency. Adjust salt and pepper to taste.
- Tip: The sugar content of the sweet potatoes will cause them to brown faster than the other potatoes. It’s better to cook them separately so that they do not burn.