Crispy Potato and Leek Nests with Lemon Dill Cottage Cheese Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease an 8-cup muffin pan with 1 tablespoon of olive oil.

2. 2

   Place the grated potato in a clean kitchen towel and squeeze very well to remove as much moisture as possible. Transfer it to a large bowl.

3. 3

   Add the thinly sliced leek, beaten egg, breadcrumbs, grated Parmesan cheese, 1 tablespoon olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and sweet paprika to the bowl. Mix until well combined.

4. 4

   Divide the mixture among the 8 muffin cups. Press with your fingers or the back of a spoon to form small nests, pushing the mixture up the sides and leaving a hollow in the center.

5. 5

   Bake for 25 to 30 minutes at 220 °C / 425 °F, or until the edges are deeply golden and crisp. Let rest for 5 minutes before carefully unmolding.

6. 6

   While the nests bake, make the cream. In a small processor or using an immersion blender, blend the cottage cheese, Greek yogurt, lemon zest, 1 tablespoon lemon juice, half of the dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until creamy but still slightly textured.

7. 7

   Taste the cream and adjust with more salt or pepper if needed. Transfer to a bowl and stir in the remaining dill.

8. 8

   Serve the nests warm with a spoonful of cream in the center or on the side. Finish with the chopped chives and, if desired, a few extra drops of olive oil on top.