Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.

Step 2    

Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano. Bake for 3 to 4 minutes, just until the cheese is melted. Let the crisps cool, then transfer to a bowl.

Step 3    

In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped. Transfer the dip to a bowl and serve alongside the potato crisps.

Make Ahead

The chive–sour cream dip can be refrigerated overnight.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Edwina Powell

Review Body: What wine would pair well with this recipe?

Review Rating:

Date Published: 2016-11-21