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Crispy Lemon Potatoes with Dill Whipped Ricotta

Crispy Lemon Potatoes with Dill Whipped Ricotta

Crispy Lemon Potatoes with Dill Whipped Ricotta is a delightful dish that combines tender, crispy potatoes with creamy ricotta, making it a perfect side for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb baby potatoes
  • 3 tbsp olive oil
  • 1 whole lemon (juice and zest)
  • 2 tbsp fresh dill, chopped
  • 1 cup whole milk ricotta cheese
  • salt to taste
  • pepper to taste
  • ½ tsp garlic powder

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and halve the baby potatoes. Toss in a bowl with olive oil, lemon juice, salt, pepper, and garlic powder until evenly coated.
  3. Spread the potatoes on the lined baking sheet in a single layer. Roast for 25-30 minutes or until golden brown and crispy.
  4. While the potatoes roast, prepare the dill whipped ricotta by mixing ricotta cheese, chopped dill, lemon zest, salt, and pepper in a bowl until smooth.
  5. Once the potatoes are crispy, serve them hot alongside dollops of dill whipped ricotta for dipping.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 6gFat: 19g

Notes

For variations, you can try replacing baby potatoes with sweet potatoes or using Greek yogurt instead of ricotta. Experiment with herbs to create unique flavors.

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