Golden roasted potatoes with garlic, rosemary, and a lemon ricotta finish for fresh, flavorful appeal.
# Components:
→ Potatoes
01 - 2 pounds baby Yukon Gold or red potatoes, halved
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Flavorings
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, finely chopped, plus extra for garnish
07 - 1/2 teaspoon chili flakes, optional
→ Ricotta Topping
08 - 1 cup fresh ricotta cheese
09 - Zest of 1 lemon
10 - 1 tablespoon extra-virgin olive oil
11 - Salt and black pepper, to taste
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss halved baby potatoes with olive oil, kosher salt, black pepper, minced garlic, finely chopped rosemary, and chili flakes if using, ensuring all pieces are well coated.
03 - Spread seasoned potatoes in a single layer, cut side down, on the prepared baking sheet. Roast for 30 to 35 minutes, flipping halfway through, until edges are golden and crisp.
04 - While potatoes roast, combine fresh ricotta cheese, lemon zest, extra-virgin olive oil, salt, and black pepper in a small bowl. Stir until smooth and fully integrated.
05 - Transfer roasted potatoes to a serving platter. Spoon ricotta mixture over potatoes and garnish with additional fresh rosemary. Serve promptly.
