Description
Crispy Lemon Potatoes with Dill Whipped Ricotta are the perfect blend of crunchy and creamy. These golden, roasted baby potatoes are infused with zesty lemon and complemented by a luscious dill-infused ricotta. Ideal for any occasion, this vibrant dish is sure to impress your family and friends, elevating both casual dinners and festive gatherings.
Ingredients
Scale
- 1 lb baby potatoes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup ricotta cheese
- 1 tbsp fresh dill, chopped
Instructions
- Preheat the oven to 425°F (220°C). Rinse and halve the baby potatoes.
- In a bowl, toss the halved potatoes with olive oil, lemon juice, salt, and pepper until well-coated.
- Spread the seasoned potatoes on a parchment-lined baking sheet. Roast for 30-35 minutes or until golden brown and crispy.
- While the potatoes roast, mix ricotta cheese, dill, lemon zest, salt, and pepper in a bowl until smooth.
- Serve roasted potatoes alongside dollops of dill whipped ricotta.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 245
- Sugar: 1g
- Sodium: 295mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg