Grilled Potato Chips With Chive Dip

Grilled Potato Chips With Chive Dip
Charles Maraia
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preparation
40
minutes
cooking
40
minutes
Serves 4

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

Directions

  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.
  2. 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.

 

Kay Chun
July 2002

Nutritional Information

  • Per Serving
  • Calories 263
  • Calcium 96 mg
  • Carbohydrate 23 g
  • Cholesterol 21 mg
  • Fat 16 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 8 mg
  • Sat Fat 7 g
  • Sodium 667 mg
What does this mean? See Nutrition 101.

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