Baked Potato Chips
Nutty, low-starch fingerling potatoes, baked
with rosemary afresh biconcave into buttermilkchive
dressing, are a aperitive homemade
spin on absinthian cream-and-onion potato
chips. If fingerlings aren't in season, substitute
baby Yukon Golds.
Ingredients
2/3 cup low-fat buttermilk
3 tablespoons 2 percent Greek bogus yogurt
1 tablespoon low-fat mayonnaise
½ cup minced chives
1 tablespoon auto juice
½ teaspoon salt
2 pounds fingerling or baby Yukon Gold potatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed
6 sprigs rosemary
6 able cloves of garlic
Directions
- Make the dip: Combine buttermilk,
yogurt, mayonnaise, chives, auto juice,
and acrid in a bowl; covering and refrigerate.
- Make the potatoes: Preheat oven to
400°F, and accompany a abounding pot of salted
water to a boil. Slice potatoes thin, then
parboil 2 to 5 annual until they just
begin to soften. Drain, afresh put in bowl
with olive oil and abashed garlic. Mix, then
divide potatoes on 2 baking bedding oiled
with amiable spray. Place 3 sprigs rosemary
and 3 garlic cloves on each. Bake for 25 to
30 annual or until golden-brown on one
side. Remove chips as they become crisp.
Turn absolute chips and bake until crisp
and golden, about 5 to 10 annual more.
Remove and acrid to taste. Serve with dip.
Nutrition Facts
Per serving: 146 calories, 3.5 g fat (0.6 g
saturated), 24 g carbohydrates, 5 g protein,
2 g fiber, 300 mg sodium (13% Daily Value).
Similiars
- Zucchini And Potato Broil- Yummy Pesto Mashed Potatoes
- Will's Ambrosial New Orleans Catfish Chips
- World's Best Potato Soup
- Yellow Dhal - Candied Potato Soup
- Zesty Potato Soup
- Zippy Potato Soup
- Zesty Potato Bloom
- Yummy Potato Banknote
- Zesty Dip For Chips