Herbed Potato With Cottage Cheese Recipes

Steps:

• Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
• Begin other dishes for your menu with the pocket of time you have here.
• Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
• Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan. , Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
• Layer potatoes and onion in prepared baking dish.
• Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
• Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

Steps:

• Combine cottage cheese w/onion, parmesan cheese, herbs & opt adds (if using).
• Cut a deep cross in ea potato & gently press sides to open the cross. Fill & mound herbed cottage cheese equally among the 6 potatoes & serve immediately.
• NOTE: If you want a smooth texture or simply want to disguise the cottage cheese from the kids, use a stick blender to puree it till smooth & then mix in the herbs & seasonings. They'll prob think it's the best sour cream they've ever tasted. :-).

Steps:

• Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted.
• Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside.
• Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit).
• Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.

Steps:

• Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
• Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

Steps:

• Mix cottage cheese, Parmesan cheese, chives and seasonings.
• Spoon over potatoes.

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender., When potatoes are cool enough to handle, cut into cubes., In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer.

Steps:

• In a bowl, combine all of the ingredients. Serve immediately.