If you’re searching for that perfect union of golden, crunchy bite, tangy brightness, and sheer creamy luxury, you’ve just struck gold with these Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil. Imagine perfectly roasted potatoes—crisped at the edges, lemony and aromatic—piled high atop a cloud of airy, zesty ricotta, then swirled with fragrant olive oil and fresh herbs. This dish brings together everyday ingredients in the happiest way possible, making it an absolute showstopper for gatherings but unfussy enough for weeknights. You’ll fall in love at first forkful!
Ingredients You’ll Need
One of the greatest joys of making Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil is how such simple staples turn into something completely dazzling. Each one brings its own special magic: color, crunch, freshness, or creamy richness. Here’s what you’ll need (and why you shouldn’t skip a single thing):
- Baby potatoes or Yukon golds: Choose baby potatoes for maximum crisp edges, or Yukon golds for a buttery bite—halved so every piece gets beautifully golden.
- Olive oil: High-quality olive oil does double duty for roasting and adding richness; a lush drizzle at the end delivers that classic Mediterranean finish.
- Lemon zest and juice: The zest offers zingy perfume while fresh juice lifts and brightens the potatoes—don’t skip either!
- Dried oregano: An earthy, aromatic note that rounds out the lemon’s sharpness and gives unmistakable Greek-inspired flavor.
- Garlic powder: Subtle, savory, and comforting—this adds depth without overpowering the freshness.
- Salt and black pepper: Essentials for well-seasoned, mouthwatering potatoes; use flaky sea salt for finishing, and cracked pepper for flecks of heat.
- Whole-milk ricotta: Choose good-quality, whole-milk ricotta for a lusciously creamy whipped ricotta base.
- Extra-virgin olive oil (for ricotta and finish): For an ultra-silky texture in your ricotta, and to finish with a flourish.
- Fresh thyme or parsley: A pinch of green adds color and a refreshing pop; fresh herbs make every bite sing.
How to Make Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil
Step 1: Prepare and Parboil the Potatoes
Start by halving your baby potatoes (or slicing those Yukon golds) and giving them a quick soak in generously salted boiling water. Parboiling for 8 to 10 minutes softens them just to the point where a fork slides in with slight resistance, ensuring that perfect creamy center after roasting. Once drained, let them steam dry—this enables maximal crispiness when they hit the oven.
Step 2: Season for Ultimate Flavor
In a big bowl, toss your still-steaming potatoes with olive oil, the punchy zest and juice of a whole lemon, dried oregano, garlic powder, a healthy pinch of salt, and black pepper. You’ll notice right away that intoxicating aroma—every potato gets coated in the citrus-herb mixture, making the final flavor pop.
Step 3: Roast to Deep Golden Perfection
Grab your largest baking tray, line it with parchment, and arrange the potatoes cut-side down. This ensures the max amount of contact for crisping. Into the oven they go, roasting at 425°F (220°C). Flip them once halfway through and roast until you see beautiful, blistered, golden-brown edges—about 35 to 40 minutes. Patience is your best friend here.
Step 4: Whip the Ricotta
While the potatoes transform in the oven, whip the ricotta! Scoop whole-milk ricotta into a food processor (or use a hand mixer) along with a splash of olive oil, fresh lemon zest, and a pinch of salt. In just a minute or two, you’ll have an ultra-creamy, airy mixture that’s worlds above plain ricotta. Taste and adjust the salt if needed.
Step 5: Plate, Drizzle, and Finish
This is the moment when Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil truly comes together. Spread a swoosh of whipped ricotta on your serving plate. Pile the crispy, hot potatoes on top, letting them nestle into the creamy base. Shower everything with a drizzle of your best extra-virgin olive oil, a scatter of flaky salt, fresh cracked pepper, and plenty of torn herbs. Each bite brings the perfect contrast of crisp, bright, and creamy!
How to Serve Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil
Garnishes
When it comes to finishing Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil, never underestimate the power of good garnishes. Sprinkle over coarse flaky salt for a dramatic crunch, crack fresh black pepper for heat, and add a shower of finely chopped fresh herbs like parsley or thyme. A last zigzag of excellent olive oil makes it glisten invitingly.
Side Dishes
This vibrant potato dish pairs beautifully with everything from simple grilled meats and seafood, to hearty roasts or a springy salad. Try it next to grilled lamb, roasted chicken, or even alongside a platter of Mediterranean vegetables for a meal that feels as fresh as a summer picnic.
Creative Ways to Present
Serve it family-style piled on a platter for communal joy, or try making individual portions by layering the whipped ricotta and potatoes in small bowls or jars. For a whimsical appetizer, top crostini with ricotta and a nugget of crispy potato. As a brunch option, pair it with poached eggs and arugula—each way shows off the versatility of Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil delightfully.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any potatoes left, pop them in an airtight container and refrigerate for up to 4 days. Store the whipped ricotta separately for best texture. This keeps each component at its best and makes assembly a breeze when hunger strikes again.
Freezing
While freshly roasted is always tops, you can absolutely freeze the roasted potatoes. Let them cool completely, then arrange in a single layer before transferring to a freezer-safe bag. They’ll keep for up to a month. The whipped ricotta is best enjoyed fresh, as freezing can affect its creamy texture.
Reheating
To revive those gorgeous edges, reheat potatoes in a hot oven (425°F or 220°C) for about 10 minutes, or use an air fryer for maximum crispiness. Avoid microwaving, as it softens the skins. Whip the ricotta briefly to fluff it up again before smoothing onto your plate.
FAQs
Can I use regular potatoes instead of baby or Yukon gold potatoes?
Absolutely! Just cut them into even, bite-sized chunks—Russets will also crisp up nicely, though the flavor profile will be ever so slightly different. Yukon golds or baby potatoes provide that extra buttery note and soft yellow hue.
Is there a way to make the ricotta even creamier?
Yes! For the most decadent whipped ricotta, use a food processor and let it run for 2–3 minutes until completely smooth. Add a little extra olive oil or a splash of milk if needed for a lighter, airier texture.
What if I don’t have lemon or want to use another citrus?
Lemon is classic here, providing both aroma and tang, but you can absolutely try lime or even a touch of orange for a twist. Just be mindful: lemon’s acidity is a key flavor for these Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil, so any substitute should offer similar brightness.
Can I make Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil vegan?
To make a vegan-friendly version, swap out regular ricotta for a dairy-free alternative or use whipped cashew cheese. Use plant-based yogurt for extra creaminess, and stick with the rest of the classic ingredients for everything else.
How can I keep the potatoes crispy if serving later?
If you need to keep them crisp, spread the potatoes out on a wire rack and place in a low oven (around 200°F or 95°C) until ready to serve. Don’t cover tightly or the steam will soften their edges—assemble with ricotta just before guests dig in.
Final Thoughts
Ready to try something you’ll crave again and again? These Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil are a celebration of every good thing: zesty, crisp, creamy, and just a little bit fancy. Whether you serve them for a family dinner or to impress your friends, you’ll have everyone begging for seconds—and asking for the recipe!
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Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil Recipe
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Crispy Lemon Potatoes with Whipped Ricotta & Olive Oil is a delightful dish that combines the comforting flavors of roasted baby potatoes with the creamy richness of whipped ricotta, all brightened up with lemon zest and a drizzle of olive oil.
Ingredients
Crispy Lemon Potatoes:
- 2 lbs baby potatoes or Yukon golds, halved
- 3 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Whipped Ricotta:
- 1 1/2 cups whole-milk ricotta
- 1 tablespoon olive oil
- Zest of 1/2 lemon
- Pinch of salt
Finish:
- Extra-virgin olive oil for drizzling
- Flaky sea salt
- Fresh thyme or parsley
- Cracked black pepper
Instructions
- Preheat oven: Preheat oven to 425°F / 220°C. Line a large baking tray with parchment paper.
- Parboil potatoes: Parboil potatoes in salted water for 8–10 minutes until just tender. Drain well and let steam dry for 5 minutes.
- Toss with seasonings: Toss potatoes with olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper. Roast cut-side down until crispy.
- Whip ricotta: Whip ricotta with olive oil, lemon zest, and salt until smooth and spreadable.
- Assemble: Spread whipped ricotta on a platter, top with hot crispy potatoes.
- Finish: Drizzle with olive oil, sprinkle with flaky salt, cracked pepper, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side Dish
- Method: Roasting, Whipping
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg
