NO MAYO CRISPY SMASHED POTATO SALAD
INGREDIENTS
1 lb of mini potatoes
4 cloves of roasted garlic in oil and 2 tbsp of the oil
1/4 cup of cottage cheese
1/4 cup of plain greek yogurt
juice of 1 lemon
1 big handful of fresh herbs ( I used rosemary, thyme, basil, dill and parsley)
1 green onion
1/4 cup of freshly grated parmesan cheese
olive oil, salt and pepper
DIRECTIONS
Preheat your oven to 325. Add as many garlic cloves as you want to roast in a small shallow oven-safe dish. Completely cover the whole peeled garlic cloves in olive oil. Cover with tinfoil and bake for 1 hour until the garlic is soft and golden. If you do not want to roast your garlic, 4 normal cloves will do the job.
Boil your potatoes until fork tender. Once your potatoes are done, spread them evenly on a large sheet pan with a drizzle of olive oil. With a flat bottom gently smash your potatoes. It’s okay if it’s messy! Drizzle olive oil over the top and generously salt and pepper your potatoes.
Once your garlic is done, preheat your oven to 400 and bake your potatoes for 30-40 minutes. Flip halfway and bake until nice and crispy.
Add your cottage cheese, greek yogurt, garlic + tbsp of the oil, herbs, lemon, and a sprinkle of salt and pepper in a blender. Blend until really creamy! Here is a link to the blender I use and LOVE.
Once your potatoes are done, coat them in the sauce! Top with parmesan cheese, herbs, salt, pepper, and olive oil. Serve warm or cold!!
