RECIPE

Potato Crisps with Chive-Sour Cream Dip

  • ACTIVE:
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 3 cups canola oil
    2. Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)
    3. Kosher salt
    4. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
    5. 1/2 cup low-fat sour cream
    6. 2 tablespoons snipped chives
    7. Freshly ground pepper

Directions

  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.
  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.
  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.