Crispy Potatoes with Whipped Cottage Cheese
Jessica Gray
A lighter take on whipped feta with crispy herbed baby potatoes, almost a warm salad that is great for summer entertaining.
Ingredients
- 1 kg baby potatoes
- 2 tbsp Get Freaky Tzatziki Dip Mix
- 2 tbsp olive oil
- 4 pieces prosciutto or streaky bacon optional
- 2 tbsp fresh chopped mint optional
Whipped Cottage Cheese
- 1 cup cottage cheese
- 1 tsp Man Grind
- 1 tsp Lemon Juice
- 3 tbsp cream or Greek yoghurt
Directions
- Preheat oven to 200C Fan Bake.
- Cut the baby potatoes into slices about 0.75cm to 1cm thick.
- Add to a large pot, cover with water and bring to a boil and cook for 8 minutes.
- Drain the water well and leave to steam dry in the hot pot for a couple of minutes.
- Drizzle the sliced potatoes with olive oil and then sprinkle over the Tzatziki Dip Mix. Toss gently to coat.
- Arrange the sliced potatoes on a lined baking tray in an even layer.
- Bake for 25 minutes or until golden and lightly crisp.
- While the potatoes are roasting prepare the cottage cheese.
- Add all the cottage cheese ingredients to a blender or food processor and blend for 1 minutes until smooth.
- Cook the prosciutto or bacon in a pan until crisp, once cooked drain any excess fat off on a paper towel and chop into a fine crumb.
- Remove potatoes from the oven and leave to cool slightly for 5 minutes.
- Spread the whipped cottage cheese on a large plate or platter.
- Next layer on the crisp potato slices.
- Sprinkle over the prosciutto/bacon and garnish with chopped mint. You could use any fresh herb or leave out if you don’t have any.
- Serve and enjoy!
