YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato Wedges with Rich Mushroom Gravy and Creamy Cottage Cheese
Enjoy a comforting dish featuring crispy roasted potato wedges neatly paired with a savory mushroom and onion gravy, finished with a generous serving of creamy low-fat cottage cheese for an added boost of protein. This meal delivers satisfying textures and a delightful blend of earthy mushrooms with the bright hints of garlic and herbs, perfect for a nourishing breakfast, lunch, or dinner.
INGREDIENTS
1 small Russet Potato (150g)
1 tbsp Olive Oil (13.5g)
100g Button Mushrooms
1/4 medium Onion (30g)
1 cup Low-Fat Cottage Cheese (226g)
1/4 cup Vegetable Broth (60ml)
1 Garlic Clove
PREPARATION
Preheat your oven to 425°F.
Wash and cut the small russet potato into wedges. Toss the wedges in olive oil, salt, pepper, and any preferred herbs.
Spread the potato wedges on a baking sheet in a single layer. Roast in the oven for approximately 25-30 minutes, flipping halfway, until golden and crispy.
While the potatoes roast, finely chop the onion and garlic. Slice the mushrooms.
Heat a non-stick skillet over medium heat and add a few drops of olive oil. Sauté the chopped onion and garlic until softened, then add the mushrooms. Cook until the mushrooms release their moisture and reduce in size.
Pour in the vegetable broth and let the mixture simmer for about 5 minutes, stirring occasionally to develop a rich, savory gravy. Season with salt and pepper to taste.
Once the potato wedges are roasted to perfection, transfer them to a serving dish.
Top the potato wedges with the warm, rich mushroom gravy and serve with a side or dollop of creamy low-fat cottage cheese.
Enjoy your balanced meal fit for any time of the day!