Rating: 3.5 stars
45 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 1
  • 45 Ratings
Kay Chun

Gallery

Credit: Charles Maraia

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 96mg; 263 calories; carbohydrates 23g; cholesterol 21mg; fat 16g; fiber 2g; iron 1mg; protein 8mg; saturated fat 7g; sodium 667mg.
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