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
Units
Scale
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
