Ingredients
Scale
- 1.5 lbs baby gold or red potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1.5 cups low-fat cottage cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chives, chopped
- Optional: Red pepper flakes for heat
Instructions
- Place your baby potatoes in a large pot and cover them with cold salted water. Bring the water to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain them thoroughly and let them sit for a few minutes to allow the excess steam to escape. Drying the potatoes is crucial for achieving that perfect crunch later.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the dried potatoes on the sheet and use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about half an inch thick. Drizzle the olive oil over the potatoes and sprinkle evenly with garlic powder, smoked paprika, salt, and pepper.
- Slide the baking sheet into the oven and roast for 25 to 30 minutes. Flip the potatoes halfway through the cooking time to ensure both sides get golden brown and crispy. You want the edges to look dark gold and feel firm to the touch.
- While the potatoes roast, place the cottage cheese and lemon juice into a blender or food processor. Blend until completely smooth and creamy. This removes the “curd” texture and makes it look like a rich crema. Stir in the chopped chives by hand.
- Remove the potatoes from the oven. Arrange them on a platter and dollop a generous spoonful of the blended cottage cheese onto each potato. Garnish with extra chives and a pinch of red pepper flakes if you like a little kick. Serve immediately while the potatoes are hot and the topping is cool.
- Cook Time: 55 minutes