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Roasted Potatoes with Ricotta

Roasted Potatoes with Ricotta

  • Author: The Commish
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Snack/Appetizer


  • 1 1/2 pounds small new potatoes
  • 1 teaspoon + 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper, to taste
  • 1/2 cup ricotta
  • 2 tablespoons Parmesan, finely grated
  • Zest from 1/2 lemon


  1. Preheat oven to 450 degrees F.
  2. Arrange a 3-foot long piece of silver foil. Arrange potatoes in center. Drizzle with 1 teaspoon olive oil. Salt and pepper to taste.
  3. Fold over long sides of foil, and then roll up and crimp edges to create a pocket.
  4. Roast potatoes on a baking sheet until full cooked, about 40 minutes.
  5. In a small bowl, mix ricotta, Parmesan, and lemon zest. Season with salt and pepper, to taste.
  6. After potatoes have cooled slightly, use a paring knife to score an ‘X’ on top of each. Spoon 1 teaspoon of ricotta-Parmesan mixture into each potato.
  7. Drizzle 1 tablespoon olive oil over potatoes, and serve.