Lemon Ricotta Potatoes

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From the blog Framed: My Life One Picture at a Time
1 1/2 pounds small red potatoes
1 Tablespoon olive oil
Coarse salt and fresh ground pepper
1/2 cup ricotta cheese
2 Tablespoons grated parmesan cheese
Zest from half a lemon
salt and pepper
Olive oil for drizzling
1. Preheat oven to 450. Place the potatoes on a 3 foot long piece of foil and drizzle with olive oil, coarse salt and ground pepper. Bring edges of foil together to make a sealed packet, place on baking pan and bake for 40 minutes.
2. 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.
3. 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.
Meal   DinnerDish   Side Dish
Cooking Method   Baked

Laurie Hogan

Member since Jan 2008

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