FoodNetwork.com Recipe Cards
Print and cut along the dotted lines to add these 3x5 recipe cards to your collection.
- Prep Time:
- 15 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 35 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
3 large russet potatoes, scrubbed and dried, about 1 1/2pounds
Olive oil spray
Kosher salt
Freshly ground black pepper
1/2 cup low-fat cottage cheese
2 tablespoons light sour cream
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives
Directions
Preheat oven to 425degrees F.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh
side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden
and crispy, about 35 minutes.
Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to
a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.
Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/03/2008
© 2008 Scripps Networks, LLC. All Rights Reserved