Description
Crispy Lemon Potatoes with Dill Whipped Ricotta are a delightful treat that combines the satisfying crunch of golden roasted potatoes with a creamy, herb-infused dip. Brightened with zesty lemon and fresh dill, this dish is perfect for summer barbecues or cozy dinners. Easy to prepare and visually stunning, these crispy potatoes are bound to impress your guests and elevate any meal!
Ingredients
Scale
- 1.5 lbs Yukon Gold potatoes (medium-sized)
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh dill (chopped)
- 1 cup whole milk ricotta cheese
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the Yukon Gold potatoes, then cut them into quarters for even cooking.
- In a large bowl, toss potato chunks with olive oil, salt, pepper, and half of the lemon juice until evenly coated.
- Spread potatoes in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway through until golden brown and crispy.
- Meanwhile, prepare the dill whipped ricotta by mixing ricotta cheese with remaining lemon juice, chopped dill, salt, and pepper until creamy yet textured.
- Serve crispy potatoes warm alongside dill whipped ricotta for dipping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg