Potato Crisps with Goat Cheese and Olives

• 1 to 2 cups vegetable oil
• 3 medium Yukon Gold potatoes
• Freshly ground black pepper
• 1/4 cup fresh goat cheese, room temperature
• 1/4 cup mascarpone cheese, room temperature
• 1/2 teaspoon grated orange zest (1/2 orange)
• 1/2 cup pitted Castelvetrano olives
• 1/2 cup pitted Kalamata olives
• 1 tablespoon capers, drained and rinsed
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons extra-virgin olive oil

1. For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil.
2. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer.
3. Slice the potatoes 1/8-inch thick, using a Japanese mandoline.
4. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch.
5. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well.
6. Season with a few grinds of black pepper.
7. For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth.
8. Set aside at room temperature.
9. For the olive spread: Add the olives, capers and rosemary to a food processor.
10. Pulse until finely chopped.
11. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
12. To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

vegetable oil, potatoes, freshly ground black pepper, fresh goat cheese, mascarpone cheese, orange zest, olives, olives, capers, rosemary, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/potato-crisps-with-goat-cheese-and-olives.html (may not work)