Description
Crispy Lemon Potatoes with Dill Whipped Ricotta is a vibrant dish that merges perfectly roasted Yukon Gold potatoes with a creamy dill-infused ricotta topping. Each bite offers a delightful crunch, enhanced by the zesty brightness of fresh lemon and aromatic dill. This simple yet impressive recipe serves as an ideal side or vegetarian main course, perfect for any gathering, ensuring that your guests will be left craving more.
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes, chopped
- 4 tbsp olive oil
- Zest and juice of 2 fresh lemons
- 1/4 cup fresh dill, chopped
- 1 cup ricotta cheese
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425°F (220°C). Chop potatoes into bite-sized pieces.
- Toss potatoes in a large bowl with olive oil, sea salt, black pepper, and lemon zest until evenly coated.
- Spread seasoned potatoes on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through until golden brown and crispy.
- In the meantime, whip together ricotta cheese, lemon juice, chopped dill, salt, and pepper using a hand mixer until fluffy.
- Allow roasted potatoes to cool slightly before serving topped with dill whipped ricotta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish/Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 3/4 cup (150g)
- Calories: 215
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg
Keywords: - For extra flavor, add garlic powder or substitute dill with herbs like parsley or chives. - Drizzle balsamic glaze over the finished dish for a sweet contrast. - Store leftovers in an airtight container for up to three days; reheat in the oven to maintain crispiness.