Grilled Potato Chips With Chive Dip

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

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.