Grilled Potato Chips With Chive Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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.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.
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