Garlic Rosemary Roasted Potatoes Ricotta (Printable Version)
# What You Need:
→ Potatoes
01 -
2 lbs (900 g) baby Yukon Gold or red potatoes, halved
02 -
2 tbsp olive oil
03 -
1 tsp kosher salt
04 -
1/2 tsp freshly ground black pepper
→ Flavorings
05 -
4 garlic cloves, minced
06 -
2 tbsp fresh rosemary, finely chopped (plus extra for garnish)
07 -
1/2 tsp chili flakes (optional)
→ Ricotta Topping
08 -
1 cup (250 g) fresh ricotta cheese
09 -
Zest of 1 lemon
10 -
1 tbsp extra-virgin olive oil
11 -
Salt and pepper, to taste
# Steps to Follow:
01 -
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 -
In a large bowl, toss the halved potatoes with olive oil, salt, pepper, minced garlic, rosemary, and chili flakes (if using) until evenly coated.
03 -
Spread potatoes in a single layer, cut side down, on the prepared baking sheet. Roast for 30–35 minutes, flipping the potatoes halfway through, until golden brown and crispy on the edges.
04 -
While the potatoes roast, mix ricotta with lemon zest, olive oil, salt, and pepper in a small bowl until creamy.
05 -
Transfer roasted potatoes to a serving platter. Dollop with lemony ricotta and sprinkle with extra rosemary. Serve immediately.
# Additional Notes:
01 -
For an extra touch, drizzle with honey or balsamic glaze before serving.
02 -
Substitute ricotta with whipped feta or Greek yogurt for a tangier flavor.
03 -
Excellent paired with roasted meats or grilled fish.