Garlic Rosemary Roasted Potatoes Ricotta
Savor the delightful flavors of Garlic Rosemary Roasted Potatoes Ricotta, an irresistible side dish that brings together crispy potatoes infused with aromatic garlic and rosemary, all topped with creamy ricotta and a hint of zesty lemon. Perfect for any occasion, this recipe is easy to prepare and pairs beautifully with a variety of main dishes, making it a versatile addition to your dinner table. Whether for family gatherings or weeknight meals, these roasted potatoes will impress your guests and elevate your dining experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 lbs baby Yukon Gold or red potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 1/2 tsp chili flakes, optional
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 1 tbsp extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, and chili flakes if using.
- Spread the potatoes cut-side down on the prepared baking sheet and roast for 30–35 minutes until golden brown and crispy, flipping halfway through.
- While roasting, mix ricotta cheese with lemon zest, extra-virgin olive oil, salt, and pepper in a small bowl until creamy.
- Once the potatoes are ready, transfer them to a serving platter. Top with the lemony ricotta mixture and garnish with additional rosemary.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg