Crispy potatoes roasted with garlic, rosemary, and chili, topped with zesty, creamy ricotta and a hint of lemon.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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.
