Name: Crispy Lemon Potatoes with Dill Whipped Ricotta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 lbs Yukon Gold Potatoes; 3 tbsp extra virgin olive oil; 1 whole lemon zest; Salt, to taste; Pepper, to taste; 1 cup ricotta cheese; 1/4 cup fresh dill, chopped; Salt, to taste; Pepper, to taste

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Introduction

Crispy Lemon Potatoes with Dill Whipped Ricotta is a bright and flavorful side dish perfect for any meal. Tender roasted potatoes are seasoned with zesty lemon and fresh herbs, paired beautifully with a light, creamy dill ricotta that adds a refreshing touch.

A pile of golden-brown roasted baby potato halves sits on a white speckled plate, each potato showing a crispy, textured skin and soft inside. The potatoes are layered unevenly, giving a natural, rustic feel, with some cut sides facing up, showing a light yellow and tender flesh, while others show the browned, slightly rough skin. On top, there is a dollop of creamy white sauce mixed with small green herb bits, garnished with delicate sprigs of fresh dill scattered around. The plate is placed on a white marbled surface, enhancing the warm colors of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Yukon Gold Potatoes
3 tbsp extra virgin olive oil
1 whole lemon zest
1/4 cup fresh dill, chopped
1 cup ricotta cheese
Salt, to taste
Pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C) to prepare for roasting.
Step 2: Wash the Yukon Gold potatoes thoroughly. Peel if desired, then cut into bite-sized chunks.
Step 3: In a large bowl, toss the potato chunks with olive oil, lemon zest, salt, and pepper until evenly coated.
Step 4: Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
Step 5: Roast potatoes in the oven for 30-35 minutes until golden and crispy, flipping halfway through for even browning.
Step 6: While the potatoes roast, combine ricotta cheese, chopped dill, salt, and pepper in a bowl. Whip until light and fluffy.
Step 7: Serve the crispy lemon potatoes with generous dollops of the dill whipped ricotta on top or on the side.

Tips & Variations

Use fresh lemon zest rather than pre-packaged for the brightest flavor.
Try adding garlic powder or smoked paprika to the potatoes for an extra depth of taste.
Swap dill for fresh parsley or chives in the whipped ricotta for a different herb twist.
To get even crispier potatoes, soak the cut pieces in cold water for 30 minutes before roasting, then dry thoroughly.

Storage

Store leftover roasted potatoes and whipped ricotta separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in a hot oven or air fryer to restore crispiness. Whipped ricotta is best served chilled and should not be microwaved.

How to Serve

A pile of golden roasted baby potatoes cut in halves with crispy brown edges fills a white plate with a speckled texture. A dollop of creamy white sauce with fresh green dill is placed in the center on top of the potatoes, and small sprigs of dill are scattered around as garnish. The background shows a white marbled texture under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use potatoes other than Yukon Gold?

Yes, you can substitute Yukon Gold with Russet or red potatoes, but Yukon Golds offer a creamy texture and buttery flavor ideal for roasting.

Can I prepare the dill whipped ricotta ahead of time?

Absolutely. Prepare the whipped ricotta up to a day in advance and keep it refrigerated in an airtight container for best freshness.