Garlic Roasted Baby Potatoes with Whipped Ricotta and Herbs
This dish combines crispy roasted baby potatoes with a creamy whipped ricotta base, topped with fragrant herbs and garlic oil. The potatoes are golden and crunchy on the outside, fluffy inside, while the whipped ricotta adds a luxurious, tangy creaminess. Fresh herbs brighten it up, making it perfect for a Mediterranean-style feast or as an elevated side dish for any meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Potatoes:
1 ½ lbs (700 g) baby potatoes, halved
3 tbsp olive oil
4 cloves garlic, minced (or left whole for milder flavor)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
For the Whipped Ricotta:
1 cup ricotta cheese
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
Salt and black pepper, to taste
For Garnish:
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Extra drizzle of olive oil
Instructions
Roast the potatoes:
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, garlic, salt, pepper, and paprika.
Spread evenly on a baking sheet. Roast 25–30 minutes, flipping halfway, until golden and crispy.
Make the whipped ricotta:
In a food processor (or using a hand blender), blend ricotta, olive oil, lemon juice, lemon zest, salt, and pepper until smooth and creamy.
Adjust seasoning to taste. Set aside.
Assemble the dish:
Spread a generous layer of whipped ricotta on a serving platter.
Top with roasted potatoes.
Sprinkle fresh parsley and dill over the top.
Finish with a drizzle of olive oil.
Serve:
Serve warm as a side dish or centerpiece appetizer.
Notes & Tips
For extra crispiness, parboil the potatoes for 5 minutes before roasting.
Try roasting garlic cloves whole and then squeezing them onto the potatoes for a sweet, caramelized flavor.
You can also add a sprinkle of chili flakes for a gentle kick.
Pairs beautifully with grilled chicken, lamb, or salmon.
Frequently Asked Questions
Q: Can I make the whipped ricotta ahead of time?
A: Yes, you can prepare it up to 2 days in advance and keep it refrigerated. Just bring to room temperature before serving.
Q: What if I don’t have ricotta?
A: You can substitute whipped feta or Greek yogurt for a tangier version.
Q: Can I use large potatoes instead of baby potatoes?
A: Absolutely—just cut them into small chunks to ensure even roasting.
Nutritional Information
Calories: 260
Protein: 9g
Fat: 14g
Carbohydrates: 25g
Fiber: 3g
Sugar: 2g