Potato Crisps with Chive–Sour Cream Dip
Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they’re crispy, then sprinkles them with Parmesan. An utterly addictive snack, they’re great with cocktails, beer or wine.
Potato Crisps with Chive–Sour Cream Dip
Potato Crisps with Chive–Sour Cream Dip
© Lucy Schaeffer
Potato Crisps with Chive–Sour Cream Dip
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TOTAL TIME:
40 MIN
- SERVINGS: 4
- Fast
- Vegetarian
- Staff Favorite
Ingredients
- 3 cups canola oil
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Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)
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Kosher salt
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2 tablespoons freshly grated Parmigiano-Reggiano cheese
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1/2 cup low-fat sour cream
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2 tablespoons snipped chives
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Freshly ground pepper
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Directions
- 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.
- 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.
- 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.
Potato Crisps with Chive–Sour Cream Dip
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