Ingredients
Scale
- 2 large Yukon Gold or Russet potatoes, cubed into 1/2-inch pieces
- 1 cup low-fat cottage cheese
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup shredded sharp cheddar cheese (optional)
- Fresh chives or green onions for garnish
- Optional: 1/4 cup milk or water to thin the sauce
Instructions
- Start by washing and dicing your potatoes into uniform cubes. Uniformity is key to ensuring they all cook at the same rate. Place the cubed potatoes in a bowl and toss them with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. While the potatoes are marinating in the spices, place the cottage cheese into a high-speed blender or food processor. Blend until completely smooth and creamy. If the mixture is too thick, add a tablespoon of milk or water until it reaches a pourable consistency.
- Preheat your oven to 400°F (200°C) or heat a large non-stick skillet over medium-high heat. If using an oven, spread the potatoes on a parchment-lined baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until they are golden and crispy. If using a skillet, cook the potatoes in a bit of oil for about 15–20 minutes, stirring occasionally, until the insides are tender and the outsides are browned. Once the potatoes are cooked to your desired crispness, reduce the heat to low.
- Pour the blended cottage cheese sauce over the hot potatoes. Stir gently to coat every piece. If you are using shredded cheddar, sprinkle it on top now and let it melt into the warm sauce for about 60 seconds. Remove from heat immediately to prevent the cottage cheese from “breaking” or becoming grainy. Transfer the potatoes to a plate, garnish generously with fresh chives or green onions, and serve immediately while the sauce is warm and velvety.
- Cook Time: 45 minutes