Crispy Lemon Potatoes with Dill Whipped Ricotta
Crispy Lemon Potatoes with Dill Whipped Ricotta is a delightful dish that elevates simple baby potatoes into a gourmet experience. Roasted to perfection, these crispy gems are complemented by a creamy, herb-infused ricotta that adds a refreshing zing. Perfect as an appetizer or side dish, this recipe guarantees a burst of flavor in every bite, making it an excellent choice for gatherings or cozy family dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- 1/4 cup ricotta cheese
- 2 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes. Pat dry and toss with olive oil, salt, pepper, and half the lemon zest.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and crispy.
- Meanwhile, mix ricotta with remaining lemon zest, lemon juice, dill, garlic powder, salt, and pepper in a bowl until smooth.
- Once the potatoes are done, plate them and top with dollops of dill whipped ricotta.
- Garnish with fresh dill if desired and serve immediately.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg