A delightful recipe combining smashed potatoes with a creamy pistachio topping.
Smash the potatoes with a glass and marinate with paprika and oil.
Bake for 20 minutes at 175°C using convection.
Blend cottage cheese, garlic, lemon juice, basil, salt, pepper, and half of the pistachios.
Top the potatoes with the cream and burrata, and sprinkle the remaining pistachios on top.
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