Okay, so I don’t usually get too worked up about side dishes. I tend towards those dishes that pretty much feature all the food groups and courses in one handy pan.
That’s why I love Shepherd’s Pie, and Chili Dog Casserole, and pretty much anything with pasta in it. But every once in a while a side dish comes along and steals my heart. That’s what happened with these gorgeous little potatoes.
It might be because they feature ricotta cheese. I have recently learned how to make my own ricotta cheese, and so my ricotta cheese radar is on high alert. You can feel free to be a normal person and buy your own ricotta cheese (Whole Foods has great fresh ricotta), or you can join me in home-made ricotta cheese paradise.
In any case, you need some ricotta cheese…
And a couple of these…
And the best olive oil you can find.
I get mine at the wonderful Palisades Indoor Farmer’s Market, and if you live in the northern New Jersey/Southern New York area, you must check this out.
Olive oil, fresh veggies, cheese, fish, jam, glorious baked goods….yes, yes, yes.
Here’s How You Make Lemon Ricotta Potatoes!
Cook up a bunch of baby red potatoes by drizzling them with olive oil, salt and pepper and wrapping them up in a foil packet. Bake the packet until the potatoes are tender.
Let them cool just until you are able to press them open, and then you top them with a mixture made of the ricotta, some grated parmesan cheese and some lemon peel.
Drizzle a little more olive oil on top, grind some fresh pepper, and you almost don’t need a main course.
Life is good.
- Preheat oven to 450. Place the potatoes on a large piece of foil and drizzle with olive oil, salt and pepper. Bring edges of foil together to make a sealed packet, place on a baking pan and bake for 40 minutes.
- Meanwhile, combine both cheeses, lemon zest and salt to taste. When potatoes are done, cool just until you can handle them, then cut a small X on each one and squeeze open.
- Place a spoonful of the ricotta mixture on each potato, grind some pepper on top and drizzle a little more olive oil on top. Serve immediately.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!