Grilled Potato Chips With Chive Dip

Recipe from

Nutritional Information

Calcium 96 mg
Calories 263
Caloriesfromfat 1 %
Carbohydrate 23 g
Cholesterol 21 mg
Fat 16 g
Fiber 2 g
Iron 1 mg
Protein 8 mg
Satfat 7 g
Sodium 667 mg

Ingredients

3/4 cup low-fat sour cream
2 ounces soft goat cheese
1 small shallot, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh chives, chopped
1 teaspoon kosher salt
1/2 pound fingerling potatoes
1/2 pound Peruvian purple potatoes
2 tablespoons olive oil

Preparation

In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, 1/4 teaspoon of the salt, and 1/4 cup of water and stir until smooth. Set aside.

Using a mandoline or knife, cut the potatoes lengthwise into very thin slices. In a large bowl, combine the potatoes, oil, and remaining salt and toss well. Heat a grill pan (a cast-iron pan with ridges) over medium heat and add a single layer of potatoes. Cook until golden brown and crispy, 4 to 5 minutes per side. Cook the remaining potatoes in batches. Serve the hot potatoes with the dip.

Note:

Kay Chun,

August 2002