When you first read this recipe title it seems like it's going to be complicated, I promise you it's not. This recipe is so damn delicious it is on my MUST-MAKE list. It is the perfect side dish, thanks to The Feed Feed, as the potatoes are crispy on t…
When you first read this recipe title it seems like it's going to be complicated, I promise you it's not. This recipe is so damn delicious it is on my MUST-MAKE list. It is the perfect side dish, thanks to The Feed Feed, as the potatoes are crispy on the outside and fluffy on the inside and have this amazing lemony flavor. THEN paired with this cooling and herby ricotta sauce to dip them in, truly I cannot say enough, I almost said fuck it and ate them as my main dish instead. The recipe calls for baby potatoes, but I used leftover russets I had and cut them into 1-inch slices and they turned out perfect.
Ingredients
1 1/2 LB Baby Potatoes, halved/ or russets cut into 1-inch thick slices and halved
1 TSP Kosher Salt
2 TBSP Olive Oil
1/4 Cup Grated Parmesan Cheese
1/2 Lemon, Juice + Zest
2 TSP Dijon Mustard
1 TSP Smoked Paprika
Kosher Salt + Black Pepper to taste
Whipped Dill Ricotta Dip
1 Cup Ricotta Cheese
1 TBSP Greek Yogurt
Handful Fresh Dill / I used 1 TBSP Dried Dill
1 TBSP Fresh Lemon Juice
1 Garlic Clove, finely diced
Kosher salt + pepper to taste
Let's Get Cooking
Add the prepared potatoes into a large pot and cover with cold water. Add in salt and bring to a boil, cook until they are fork tender, about 8 minutes. Drain the potatoes and place them back into the pot, allowing them to steam for a few minutes.
Preheat the oven to 425F.
Add olive oil + lemon zest + lemon juice + Dijon mustard + smoked paprika + grated parmesan cheese + black pepper to the potatoes. Stir well to coat. Place the lid onto the pot and shake the pot back and forth, creating some texture to the potatoes
Spread the potatoes evenly on a lined baking sheet with parchment paper, cut side down, for 32 minutes, or until crispy.
While the potatoes are cooking, combine the ingredients for the whipped ricotta in a food processor or blender. Blend for one minute and adjust the seasonings to your taste.
Once the potatoes are finished cooking, let cool slightly before enjoying with a side of the dip.
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