Description
Golden, crispy roasted potatoes infused with zesty lemon, served over a creamy whipped ricotta and drizzled with high-quality olive oil for a simple yet elegant side dish.
Ingredients
Scale
For the Crust:
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
- 3 tbsp extra virgin olive oil, divided
- 2 lemons, zested and juiced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup whole milk ricotta cheese
- 2 tbsp fresh parsley, chopped
- Flaky sea salt for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with 2 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until crispy and golden brown.
- While potatoes roast, whip ricotta in a food processor or with a hand mixer until smooth and creamy, about 1-2 minutes.
- Spread whipped ricotta on a serving platter. Top with roasted potatoes, drizzle with remaining 1 tbsp olive oil, and garnish with lemon zest, parsley, and flaky sea salt. Serve immediately.
Notes
You can customize the seasonings to taste.