3/4 C. low-fat sour cream
2 oz. soft goat cheese
1 small shallot, minced
1 T. fresh lemon juice
1 T. fresh chives, chopped
1 tsp. kosher salt
1/2 lb. fingerling potatoes
1/2 lb. Peruvian purple potatoes
2 T. olive oil

In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, 1/4 tsp. of the salt, and 1/4 C. 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.

Yield: 4 servings
Calories: 263
Fat: 16g
Fiber: 2g