Garlic Rosemary Roasted Potatoes Ricotta

These garlic and rosemary roasted potatoes with ricotta have completely transformed the way I think about side dishes. Crispy edged potatoes tossed in fragrant herbs and creamy ricotta with a burst of lemon are satisfying and elegant enough to dress up any dinner table. They are quick enough for a weeknight but special enough for a holiday gathering.

The very first time I made these was for a small family celebration I still remember the beautiful aroma of rosemary filling the kitchen. They disappeared so fast I barely managed a second helping. Now I am always asked to bring them to every potluck.

Ingredients

• Baby Yukon Gold or red potatoes: They roast up creamy inside and get those irresistible golden crispy edges. Look for smooth firm potatoes without any green tinges.
• Olive oil: Makes the potatoes rich and ensures crispiness. Go for extra virgin whenever you can.
• Kosher salt and freshly ground black pepper: A must for seasoning. Start with a good flaky salt and freshly cracked black pepper for max flavor.
• Garlic cloves: Minced garlic infuses every bite with that deep robust flavor. Use fresh and avoid any green sprouts.
• Fresh rosemary: Finely chopped rosemary lends earthy and woodsy notes. Use fresh for the best aroma and color.
• Chili flakes: Optional. They add a subtle background heat.
• Fresh ricotta cheese: Creamy ricotta is the perfect cooling contrast to the roasted potatoes. Seek out a good quality ricotta from the dairy case with a short ingredient list.
• Lemon zest: Brings brightness and keeps the topping from feeling too heavy.
• Extra virgin olive oil: Adds silkiness and flavor to the ricotta whip.
• Salt and pepper: For seasoning the ricotta to taste.

Step-by-Step Instructions

Prep and Preheat:

Begin by preheating your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Line a large baking sheet with parchment paper for easy clean up and nonstick roasting.

Season the Potatoes:

Place the halved potatoes into a large mixing bowl. Drizzle with olive oil, sprinkle in salt, black pepper, minced garlic, chopped rosemary, and chili flakes if using. Toss thoroughly until everything is well coated and the seasonings are evenly distributed on every piece.

Arrange on Sheet:

Spread the coated potatoes out in a single layer on the baking sheet. Cut sides should face down. This method encourages maximum crisping on the cut surfaces.

Roast the Potatoes:

Roast the potatoes in your hot oven for thirty to thirty-five minutes. Turn the potatoes halfway through the roasting for even browning. Watch for deep golden edges and fork tender insides.

Make the Ricotta Topping:

While the potatoes roast, combine the ricotta cheese, lemon zest, olive oil, salt and pepper in a small bowl. Mix until creamy and smooth. This can be done with a spoon or a small whisk.

Plate and Garnish:

Once the potatoes are finished, transfer them to a serving platter. Immediately dollop generous spoonfuls of the lemon ricotta over the hot potatoes. Sprinkle with extra chopped rosemary and serve right away for the best texture.

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One of my favorite memories is making this recipe with my sister for our first Friendsgiving. The rosemary would always spark memories of our childhood summer vacations. I love how the creamy ricotta melts ever so slightly over the steaming potatoes creating pure comfort in every bite.

Storage Tips

Refrigerate leftovers in an airtight container for up to three days. If you can separate the potatoes from the ricotta, do so for the best texture. Reheat the potatoes in a hot oven or air fryer to revive the crispiness. The ricotta is delicious served cold or at room temperature on top of reheated potatoes.

Ingredient Substitutions

If you do not have ricotta, cottage cheese blended until smooth works as a great substitute. For a tangier flavor, try whipped feta or thick Greek yogurt. Dried rosemary works in a pinch but use about half the amount as dried can be quite potent. Red potatoes can be swapped for Yukon gold with equally creamy results.

Serving Suggestions

These potatoes pair perfectly with roasted meats like chicken, lamb, or beef roast. They also work well next to grilled salmon or a hearty bean stew. I often serve them as part of a vegetarian spread with sauteed greens and a tomato salad for a satisfying meal.

Cultural and Historical Context

Roasted potatoes are a beloved staple throughout Italian and Mediterranean cooking. In Italy, they are often paired with fresh cheese and herbs to balance the richness of starchy potatoes. The ricotta lemon remix adds that classic Italian freshness and the rosemary gives a nod to timeless rustic flavors found in Tuscan kitchens.

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Common Questions

→ Can I use different potatoes?

Yes, baby Yukon Gold, red potatoes, or even fingerlings work well. Just cut them into similar-sized pieces for even roasting.

→ What is the best way to ensure crispy potatoes?

Toss the potatoes thoroughly with oil and spread them cut side down in a single layer on the baking sheet. Flip halfway for even browning.

→ Can I prepare the ricotta topping in advance?

Yes, you can mix the ricotta topping ahead and refrigerate. Let it come to room temperature before serving for best texture.

→ Are there dairy-free alternatives for the ricotta?

Try whipped plant-based cream cheese or thick dairy-free yogurt as a substitute for the ricotta topping.

→ Is this dish suitable for gluten-free diets?

Yes, this preparation is naturally gluten-free. Always check labels on dairy products to ensure compliance with dietary needs.

→ How can I customize the flavors?

Add a sprinkle of chili flakes for heat or drizzle with honey or balsamic glaze before serving for extra depth of flavor.