Thomas Keller Per Se
Serves 6
Green Goddess Dip
1 bunch scallions
2 cups creme fraiche
1 teaspoon chopped tarragon leaves
1 tablespoon minced chives
Kosher salt and freshly ground black pepper
Fingerling Potato Chips
4 cups canola oil
2 pounds large fingerling potatoes (preferably Russian Banana), peeled
Green Goddess Dip
Kosher salt and freshly ground black pepper Cut the scallions in half where the green tops start, and finely chop the white part. Cut the green tops into 1-inch pieces, and blanch in boiling salted water until soft, about 2 minutes; strain, and chill in a bowl of ice water. Drain well, and puree in a small blender until smooth (adding 1/2 cup creme fraiche if needed). In a bowl, combine the creme fraiche with chopped white scallion, tarragon, chives, and green-scallion puree, and season to taste with salt and pepper. Can be made 6 hours ahead.
Fingerling Potato Chips
Heat the oil in a heavy medium pot over medium heat until the temperature reaches 325 degrees. Using a Japanese mandoline, shave potatoes lengthwise into paper-thin slices. Add in small batches to the hot oil, and fry until light golden brown. Remove chips using a wire scoop, and drain on a paper towel. Season with kosher salt, and serve with the dip.