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  • ¾ cup sour cream
  • 2 oz feta cheese
  • 1 small shallot, minced
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh chives, chopped
  • ¼ cup water
  • 1 tsp salt, divided
  • 1 lb fingerling potatoes,assorted colors
  • 2 Tbsp olive oil

    Preparation Serves 4
  • In a small bowl, combine the sour cream, feta cheese, shallot, lemon juice, chives, water and ¼ teaspoon of the salt, 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 grill to medium-high. 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 chips with chive dip.