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Categories:Viewed: 34 - Published at: a year ago
Ingredients
- 3-13 pounds Potatoes
- 2 Tablespoons Olive Oil
- 2 teaspoons Coarse Sea Salt
- 1 Large Avocado
- 23 cups Cottage Cheese
- 8 Cherry Tomatoes
- 1 clove Garlic
- 1 dash Ground Coriander
- 1 bunch (small) Parsley, Finely Chopped
- Salt And Pepper
Method
- Preheat oven to 200 degrees C (390 degrees F).
- Clean and peel potatoes (you can leave the skin on organic and very clean potatoes).
- Dry potatoes with kitchen paper and cut into 4 or 6 wedges, depending on their size.
- Place in a large bowl, add olive oil and massage the potatoes thoroughly.
- Arrange potatoes on a large baking tray lined with baking paper in a single layer.
- Sprinkle with coarse salt and rub with your hands to be sure the salt is evenly spread.
- Bake for about 45 minutes, until potatoes are cooked through and golden with crisp edges.
- In the meantime, place avocado flesh in a small bowl and mash with a fork.
- Add cottage cheese and mix well.
- Chop tomatoes very finely and add to the bowl together with grated garlic, ground coriander, finely chopped parsley and salt and pepper to taste.
