Ingredients
- 3 large russet potatoes, scrubbed and dried, about 1 1/2 pounds
- 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 425 degrees F.
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.










Get Your Greens
Make It Five Ways: Corned Beef and Cabbage
Comfort Food Recipe Photos
Fast and Fresh: Dinner in a Flash
Authentic Italian Recipes
Cutest-Ever Easter Cupcakes
Fast and Fresh: Energizing Salads
5 Chicken Breast Recipes for Dinner Tonight
5 Easy Spring Weeknight Dinners
Recipes for Spring Entertaining






















Horseradish lovers recipe!
Rated: 5 stars out of 5