Handmade potato chips deserve a creamy goat cheese dip.
As ironic as it sounds, Carol and Martin Sidor are indebted to the low-carb craze for the success of their potato farm.
A few years ago, they weren’t sure they could keep their 150-acre, three-generation Long Island potato farm. The low-carb craze was in high gear, and potato sales had taken a nosedive. But Yankee ingenuity (and a little sunflower oil and salt) proved an irresistible recipe that allowed this 94-year-old business to stay in the family. They bought a massive, old-fashioned kettle cooker, revved the thing up, and created North Fork Potato Chips.
Today, Carol and Martin split the business: he farms; she makes the chips. Business is booming, thanks largely to the chips’ great taste. Carol uses only sunflower oil. It costs more, but it keeps the chips light and a lovely brown. In the beginning, Carol delivered the chips in her car. Now North Fork Potato Chips are sold in big-name, local grocery stores, and by phone and e-mail. With no added preservatives, the chips have a fairly short shelf-life, but they taste more like potatoes. For more information about North Fork Potato Chips, visit www.northforkchips.com.
By Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Fresh soft chevre makes a lighter-flavored dip than the all-too-common ranch dressing clones.
This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.