Description
A delightful dish featuring crispy roasted potatoes topped with creamy ricotta and fresh herbs.
Ingredients
Scale
- 2 lbs (900 g) baby Yukon Gold or red potatoes, halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped (plus extra for garnish)
- 1/2 tsp chili flakes (optional)
- 1 cup (250 g) fresh ricotta cheese
- Zest of 1 lemon
- 1 tbsp extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with olive oil, salt, pepper, minced garlic, rosemary, and chili flakes (if using) until evenly coated.
- Spread potatoes in a single layer, cut side down, on the prepared baking sheet. Roast for 30–35 minutes, flipping the potatoes halfway through, until golden brown and crispy on the edges.
- While the potatoes roast, mix ricotta with lemon zest, olive oil, salt, and pepper in a small bowl until creamy.
- Transfer roasted potatoes to a serving platter. Dollop with lemony ricotta and sprinkle with extra rosemary. Serve immediately.
Notes
- For an added kick, adjust the amount of chili flakes according to your spice preference.
- Use aged balsamic vinegar as a drizzle for extra flavor before serving.
- Fresh herbs can vary; feel free to experiment with different types.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg