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Grilled Potato Chips With Chive Dip

Photo: Charles Maraia
Yield 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.