3\/4 C. low-fat sour cream
\n2 oz. soft goat cheese
\n1 small shallot, minced
\n1 T. fresh lemon juice
\n1 T. fresh chives, chopped
\n1 tsp. kosher salt
\n1\/2 lb. fingerling potatoes
\n1\/2 lb. Peruvian purple potatoes
\n2 T. olive oil<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 263
\nFat: 16g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n