GREEN GODDESS DIP + HOMEMADE POTATO CHIPS

Silky with parsley, chives, and cream lending its lovely shade of green, the original Green Goddess dressing was created by Chef Phillip Roemer of San Francisco’s Palace Hotel in 1923. Roemer whipped it up for a banquet honoring actor George Arliss, who was starring in William Archer’s “The Green Goddess” play. Sadly, for thespians, very few remember the play, but the dressing? Absolutely. A blend of parsley, chives, anchovy, and sour cream, with a splash of vinegar and lemon, it’s a flavorful classic. Finding a 1940s Red Dot Potato Chips flyer with a dip version of the dressing tucked into a vintage cookbook, I thought to adapt it for you here, along with steps to make your own thin and crispy chips.

Amazingly, just two good-sized Idaho russets slice up to make eight cups of potato chips. And these are sans additives and preservatives that come with packaged snacks. As you dip, the Green Goddess clings perfectly to each chip. Enjoy!

MAKES 2 CUPS DIP; 8 CUPS CHIPS

INGREDIENTS

FOR HOMEMADE MAYONNAISE

• 2 large egg yolks
• ½ tsp salt
• ½ tsp sugar
• ¾ tsp dry mustard powder
• Pinch of freshly ground pepper
• Pinch of paprika
• Pinch of cayenne pepper
• 1 Tbsp vinegar
• 2 tsp freshly squeezed lemon juice
• 1 cup vegetable oil

FOR GREEN GODDESS DIP

• 1/2 clove garlic, grated fine to make ¼ tsp
• 1 Tbsp anchovy paste
• 1 cup homemade mayonnaise (recipe on right)
• 1 cup sour cream
• ¼ cup finely snipped chives (reserve 2 tsp to garnish)
• ½ cup finely chopped flat leaf parsley, stems discarded
• 1 Tbsp white wine vinegar
• 2 tsp freshly squeezed lemon juice
• 1/8 tsp (a few grinds) black pepper

FOR POTATO CHIPS

• Large bowl of ice water
• 2 large Idaho Russet potatoes, skin on, scrubbed well
• Oil for deep fat fryer
• Salt to taste

METHOD

MAKE MAYONNAISE In the bowl of a food processor, combine egg yolks, salt, sugar, mustard powder, and the pinches of black pepper, paprika, and cayenne. Pulse to combine. Add vinegar and lemon juice, and whirl again. With processor running, slowly add oil in drizzles and drops until mayonnaise whips up. Scrape down sides of bowl and whirl again to a silky finish. Scoop mayonnaise into a bowl. Replace processor bowl and blade back onto motor base (no need to wash blade and bowl).

MAKE DRESSING In the bowl of the processor, combine ingredients in the order given. Blend until herbs are well incorporated and dip is smooth. Fold into a serving bowl, sprinkle with reserved 2 tsp of finely minced chives, cover and refrigerate.

MAKE POTATO CHIPS Using the thinnest setting, slice potatoes with a mandolin slicer. Place slices in a large bowl of ice water, separating slices. Chill slices in ice water for about 20 minutes. They will firm up and slightly curl.

Preheat deep fat fryer filled with oil to 325 degrees, according to manufacturer instructions for your fryer model. Place iced potato slices in colander to drain water. Place a clean kitchen towel topped with several layers of paper toweling on your work surface. Arrange potato slices in rows over the toweling being careful not to overlap any slices. (Not all slices will fit in one go.) Gently roll the toweling up to fully dry the slices. Repeat procedure with the rest of the slices. Line a large cookie sheet with paper toweling. Place a small amount of potato slices in the fryer basket and deep fry chips until golden brown. Remove chips to lined cookie sheet and blot to remove any excess oil. Lightly salt chips to taste. Repeat to fry the rest of the chips. Serve chips with the chilled dip.