Crispy Potatoes with Whipped Cottage Cheese
Rated 4.5 stars by 2 users
Author:
Jessica Gray
A lighter take on whipped feta with crispy herbed baby potatoes, almost a warm salad that is great for summer entertaining.
Ingredients
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!
