Description
Crispy Lemon Potatoes with Dill Whipped Ricotta are the ultimate side dish—golden on the outside, fluffy inside, and bursting with fresh lemon and herb flavor. Paired with a cool, creamy dill-infused ricotta whip, these potatoes feel indulgent yet light. They’re perfect for spring dinners, summer picnics, or any meal that needs a zesty lift.
Ingredients
Units
Scale
- 2 lbs baby Yukon gold potatoes, halved
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 large lemon
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Dill Whipped Ricotta:
- 1 cup whole milk ricotta
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes. Spread in a single layer on the baking sheet, cut-side down.
- Roast for 35–40 minutes, flipping halfway through, until golden brown and crispy.
- Meanwhile, make the whipped ricotta: Add ricotta, dill, lemon juice, and olive oil to a food processor or bowl. Blend or whisk until light and smooth. Season with salt and pepper to taste.
- Serve crispy lemon potatoes hot, dolloped with dill whipped ricotta and sprinkled with fresh parsley.
Notes
- Use full-fat ricotta for the creamiest texture.
- For extra crispy potatoes, let them rest uncovered for a few minutes after roasting.
- Add a spoonful of whipped ricotta under the potatoes on a platter for a more elegant presentation.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg