Potato Crisps w/Chive-Sour Cream Dip
This is by far the best idea of what to do with those pesky potato skins… (especially if you need the potato “meat” for preparing Potatoes w/Bacon & Onions.) Not your average potato chip.
Ingredients:
3 cups canola oil
Thick peelings from 3 lbs of Yukon gold or russet potatoes (roughly 1-by-3" strips)
Kosther salt
2 tbsp freshly grated cheese
1/2 cup low-fat sour cream
2 tbsp snipped chives
Freshly ground pepper
Preheat the oven to 350F. In a large saucepan over moderately high heat, heat the oil to 360F. Fry the potato skins in batches, stirring occasionally, until browned and crisp 3-5 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 3-4 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.
