Sunday, October 31, 2010

Potato Crisps with Chive-Sour Cream Dip

Most people throw them away. This is a recipe that makes great use of your potato peels and deep-fries them crispy with sprinkles of Parmigiano-Reggiano cheese.
This is an impressive and inexpensive snack for any cocktail party and sure to please the crowds.

They are so good, I like them without the dip.

Bon Appetit!

Potato Crisps with Chive-Sour Cream Dip

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

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.