Roasted Potatoes with Ricotta


Try this side with pork chops or steak and sliced tomatoes.


  • 1 ½ pounds small new potatoes

  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil

  • Coarse salt and ground pepper

  • ½ cup ricotta

  • 2 tablespoons Parmesan cheese, finely grated

  • Zest from 1/2 lemon, finely grated


  1. Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.

  2. In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.

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