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Crispy Lemon Potatoes with Dill Whipped Ricotta

Crispy Lemon Potatoes with Dill Whipped Ricotta

This Crispy Lemon Potatoes with Dill Whipped Ricotta recipe is a delightful dish that perfectly balances crispy texture and creamy flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb baby potatoes
  • 2 tablespoon olive oil
  • 1 lemon zest and juice of 1 lemon
  • ¼ cup ricotta cheese
  • 2 tablespoon fresh dill, chopped
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Oven
  • Baking sheet
  • mixing bowl
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes. Pat dry and toss with olive oil, salt, pepper, and half the lemon zest.
  3. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and crispy.
  4. Meanwhile, mix ricotta with remaining lemon zest, lemon juice, dill, garlic powder, salt, and pepper in a bowl until smooth.
  5. Once the potatoes are done, plate them and top with dollops of dill whipped ricotta.
  6. Garnish with fresh dill if desired and serve immediately.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 36gProtein: 6gFat: 13g

Notes

For enhanced flavor, consider adding different herbs or spices to the potatoes during roasting.

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