Description
Garlic Rosemary Roasted Potatoes Ricotta is a delightful and satisfying dish that perfectly marries the earthy flavors of garlic and fresh rosemary with the creaminess of ricotta cheese. This versatile recipe shines as a side dish for any meal or can stand alone as a comforting main course. The crispy roasted baby potatoes, seasoned to perfection, paired with smooth ricotta and a hint of lemon, create a flavor experience that will impress your guests. Quick to prepare and packed with freshness, this dish is ideal for busy weeknights or special gatherings.
Ingredients
Scale
- 2 pounds baby potatoes
- 4 cloves garlic
- 2 tablespoons fresh rosemary
- 1/4 cup olive oil
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine halved baby potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss until well coated.
- Spread the potatoes evenly on a baking sheet and roast for 25-30 minutes or until golden brown and crispy, tossing halfway through.
- While the potatoes roast, mix ricotta cheese with lemon juice in a small bowl until smooth.
- Once roasted, cool the potatoes slightly before serving them topped with dollops of the ricotta mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg