Garlic Rosemary Roasted Potatoes Ricotta

Garlic Rosemary Roasted Potatoes Ricotta is a delightful dish that perfectly marries the earthy flavors of roasted potatoes with the creamy, tangy notes of ricotta cheese. The addition of garlic and fresh rosemary elevates this dish, making it a fantastic side or light main course. This recipe is not only visually appealing, with golden-brown crispy edges, but it also fills your kitchen with an irresistible aroma that can excite anyone’s appetite.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 350
• Protein: 10 g per serving
• Carbohydrates: 40 g per serving
• Fat: 15 g per serving
• Fiber: 4 g per serving
• Sugar: 1 g per serving
• Sodium: 300 mg per serving

Why Make This Garlic Rosemary Roasted Potatoes Ricotta

This dish is a perfect blend of flavors and textures. The potatoes are crispy on the outside while remaining fluffy and tender on the inside. The garlic infuses a savory depth, and the rosemary adds a refreshing herbal note. Couple that with creamy ricotta cheese seasoned with lemon zest, and you have a winning combination. It’s ideal for family dinners, holiday gatherings, or even a simple weeknight meal. Plus, it’s a fabulous way to impress guests without spending hours in the kitchen!

How to Make Garlic Rosemary Roasted Potatoes Ricotta

Step 1: Preparation

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Mixing

In a large bowl, toss the halved potatoes with olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, and chili flakes (if using) until evenly coated. This ensures that every bite is bursting with flavor.

Step 3: Cooking

Spread the potatoes in a single layer, cut side down, on the prepared baking sheet. Roast for 30–35 minutes, flipping the potatoes halfway through to achieve a perfect golden brown and crispy edge.

Step 4: Finishing

While the potatoes roast, mix the ricotta with lemon zest, a drizzle of extra-virgin olive oil, salt, and pepper in a small bowl until creamy. Transfer the roasted potatoes to a serving platter, dollop with the lemony ricotta, and sprinkle with extra rosemary. Serve immediately for the best taste!

Ingredients:

• 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

How to Serve Garlic Rosemary Roasted Potatoes Ricotta

Serve these delectable potatoes warm as an accompaniment to your favorite entrees like grilled chicken, steak, or a fresh salad. They also shine as a standalone dish light enough for lunch but hearty enough to satiate. Consider pairing them with a glass of white wine to complement the flavors.

How to Store Garlic Rosemary Roasted Potatoes Ricotta

Leftover Garlic Rosemary Roasted Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through for that crispiness again.

Expert Tips for Perfect Garlic Rosemary Roasted Potatoes Ricotta

• Rinse the potatoes well to remove excess starch for crispier results.
• For extra flavor, try adding other herbs to the potatoes like thyme or oregano.
• If you prefer more heat, increase the chili flakes or add a dash of hot sauce to the ricotta mix.
• Make sure to cut the potatoes evenly for uniform cooking.
• Feel free to use low-fat ricotta or Greek yogurt for a lighter version.

Delicious Variations

1. Herb-Mixed Potatoes: Incorporate other herbs like thyme or parsley for a different aromatic twist.
2. Cheesy Delight: Top the roasted potatoes with shredded cheese like parmesan or mozzarella before finishing in the oven for an extra cheesy treat.
3. Spicy Kick: Add diced jalapeños to the potato mix for a fiery kick.
4. Mediterranean Style: Mix in sun-dried tomatoes and olives with the ricotta for a Mediterranean flavor explosion.
5. Vegan Option: Substitute the ricotta with a vegan alternative or cashew cream for a dairy-free version.

Frequently Asked Questions

• Can I use other types of potatoes?
  Yes! Although Yukon Gold and red potatoes work best, you can also use white potatoes or fingerlings.

• What can I substitute for ricotta cheese?
  You can substitute ricotta with cottage cheese, cream cheese, or even a vegan cheese alternative.

• How do I make this dish ahead of time?
  You can prepare the potatoes and mixed ricotta beforehand, store them separately, and assemble them just before roasting.

• Can I freeze leftovers?
  Yes, roasted potatoes can be frozen, but they may lose some crispness upon reheating. Store in an airtight container for up to 2 months.

• What dishes pair well with this recipe?
  Garlic Rosemary Roasted Potatoes Ricotta pairs well with grilled meats, roasted veggies, or even a fresh green salad.

Conclusion

Garlic Rosemary Roasted Potatoes Ricotta is a delightful way to elevate simple ingredients into a mouthwatering dish that everyone will love. With its pleasing crunch, flavorful garlic, and creamy ricotta, it’s bound to become a staple in your cooking repertoire. Give it a try, and watch how this dish lights up your mealtime! Whether for a casual gathering or a special occasion, this recipe brings warmth to the table, inviting all to enjoy. Happy cooking!

Garlic Rosemary Roasted Potatoes Ricotta

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• Author: lydia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful dish that marries roasted potatoes with creamy ricotta, garlic, and fresh rosemary.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Toss the halved potatoes with olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, and chili flakes (if using) until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 30–35 minutes, flipping halfway through.
4. While the potatoes roast, mix ricotta with lemon zest, a drizzle of extra-virgin olive oil, salt, and pepper until creamy. Transfer potatoes to a serving platter, dollop with the ricotta, and sprinkle with rosemary.

Notes

For extra flavor, try adding other herbs or increase the chili flakes for heat. Rinse potatoes to remove excess starch for crispiness.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 10mg