Description
A delightful dish that marries roasted potatoes with creamy ricotta, garlic, and fresh rosemary.
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.
- Toss the halved potatoes with olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, and chili flakes (if using) until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 30–35 minutes, flipping halfway through.
- 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