Save These garlic rosemary roasted potatoes hit the sweet spot of cozy yet elevated side dish every time I crave something special but easy. Creamy potatoes turn irresistibly crisp in the oven and get a fresh lift from herby lemony ricotta spooned right on top. This is a dish equally at home on a holiday table or tucked beside a weeknight roast chicken.
When my brother first tasted these he swore there had to be some secret chef trick because they were so creamy inside and golden at the edges. The whipped ricotta topping absolutely makes it do not skip the lemon zest. My family always fights over the crispiest spuds.
Ingredients
- Baby Yukon Gold or red potatoes: Halved for maximum golden surface area Look for firm smooth spuds with no greenish spots or sprouts Fresh potatoes roast up creamier
- Olive oil: Good quality extra virgin makes a real difference here for flavor and crispness
- Kosher salt: Essential for drawing out moisture and seasoning from within
- Black pepper: Freshly cracked if possible It balances the deep flavors of garlic and rosemary
- Garlic cloves: Freshly minced garlic infuses each bite A must for aromatic depth
- Fresh rosemary: Use fresh for bright woodsy aroma Chop fine so it distributes evenly
- Chili flakes: Optional for a gentle background heat Adds a subtle spark without overpowering
- Fresh ricotta cheese: Go for whole milk for cloudlike creaminess and the best tang If you can snag local or artisan ricotta it will be extra luscious
- Lemon zest: Use a microplane or fine grater It wakes up the creamy cheese and lightens every bite
- Extra-virgin olive oil: Added to ricotta for silky texture and bold flavor
- Salt and pepper: For seasoning the ricotta Taste as you go add more as needed
Instructions
- Prep the Potatoes:
- Cut baby potatoes into uniform halves. This ensures even roasting and lets the cut side get gorgeously golden. Rinse and dry well so the oil and seasonings adhere.
- Season Thoroughly:
- In a large bowl toss the potatoes with olive oil salt black pepper minced garlic chopped rosemary and chili flakes if you want a bit of heat. Toss by hand to coat every surface. A good massage here is worth it for extra flavor.
- Arrange for Crispiness:
- Spread the seasoned potatoes in a single layer on a parchment lined baking sheet. Place each half cut side down. This maximizes caramelization and crisp golden edges.
- Roast to Perfection:
- Slide the tray into a preheated 425 degree oven. Roast for thirty to thirty five minutes flipping the potatoes halfway. Look for deep brown crispness at the edges and fork tender centers.
- Mix Up the Ricotta Topping:
- While the potatoes roast stir together ricotta cheese lemon zest and extra-virgin olive oil in a small bowl. Season with salt and pepper. Whip it until smooth and spreadable. Taste and adjust seasoning or lemon as needed.
- Serve and Garnish:
- Pile the finished hot potatoes onto a platter. Spoon clouds of ricotta over the top and sprinkle with more chopped rosemary. Serve piping hot for max contrast of crispy and creamy.
Save I absolutely love the way the lemon zest lifts the ricotta from basic to bright and unforgettable. My kids always ask to help zest the lemon and sprinkle the extra rosemary. This dish has become a staple for our Sunday dinners as everyone grabs a fork and digs right in from the platter.
Storage Tips
You can store leftover potatoes in an airtight container in the fridge for up to three days. Reheat in a hot oven or air fryer for best crispness. Store the ricotta topping separately and add fresh after reheating for the best taste.
Ingredient Substitutions
No ricotta Just swap in whipped feta or Greek yogurt for a tangy alternative. You can also use small fingerling potatoes if that is what you have. Dried rosemary will work in a pinch though the flavor is less vibrant so use about one third the amount.
Serving Suggestions
These potatoes are fantastic alongside roast chicken grilled fish or even tucked into a brunch spread with poached eggs. You can also cut larger potatoes into chunks if baby potatoes are not available.
Cultural and Historical Context
Roasted potatoes are beloved in many cultures from the golden roasties of England to garlicky versions in the Mediterranean. Pairing hot potatoes with a cool creamy cheese topping feels especially Italian inspired and always draws a crowd at my house.
Seasonal Adaptations
Mix in other herbs like thyme or sage for a wintry twist Try adding thinly sliced shallots or onion for added sweetness Swap lemon for orange zest for a surprising citrus flavor
Success Stories
My cousin made these for Friendsgiving last fall and even the die hard mashed potato fans asked for seconds. I have seen neighbors make them with purple potatoes for a fun color pop.
Freezer Meal Conversion
If you want to make ahead roast the potatoes then cool completely and freeze in a zip top bag. Reheat straight from the freezer in a hot oven until crisp then add the ricotta topping just before serving.
Save Finish these potatoes with an extra flurry of lemon zest and rosemary for vibrant flavor. Serve right away while hot for the perfect forkful of creamy and crisp.
Recipe FAQ
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and crispiness when roasted.
- → Can I use dried rosemary instead of fresh?
Fresh rosemary is preferred for its flavor and aroma, but in a pinch, use half the amount of dried rosemary.
- → Is there a substitute for ricotta cheese?
Yes, whipped feta or Greek yogurt provide a tangier but equally creamy topping option.
- → How do I achieve extra crispy potatoes?
Arrange potatoes cut side down on the baking sheet and avoid overcrowding to ensure crisp edges.
- → What are some serving suggestions?
These potatoes pair well with roasted meats, grilled fish, or served on their own as a hearty side dish.