Whipped Ricotta with Crispy Roasted Potatoes

Whipped Ricotta
with Crispy Roasted Potatoes





Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: App for 3 - 4, Side for 2

WHAT YOU NEED

P O T A T O E S 

• 2 Med / 1 Large Russet Potato, scrubbed & cut in to 1/2" sized cubes
• For the Potatoes - Vegetable Oil of Choice, 1 Tsp. Italian Seasoning, 1 Tsp. Garlic Powder, 1/2 Tsp. Red Pepper Flakes, Himalayan Salt, Cracked Pepper

W H I P P E D R I C O T T A 

• 475g Full Fat Ricotta Cheese
• 6 + Tbsp. EVOO
• 1 Lemon
• 1/4 C Whipping Cream
• 1 clove Garlic, crushed
• 1/4 Tsp. + Himalayan Salt
• G A R N I S H - EVOO, Pepper Flakes, Fresh Parsley, Fresh Basil, Grana Padano

N O T E S

• Traditionally, this whipped sort of cheese is done in a stand mixer of good quality. I don't have one which is why I've created a blended variety. You would also see a reduction on the amount of cream & EVOO added to a whipped variety done in the stand mixer. The liquid is necessary for my Vitamix blender to thoroughly puree everything.
• If you choose to do this in your stand mixer, make sure to mince your garlic clove finely and reduce your EVOO & cream significantly. Whip until creamy and luscious.

DIRECTIONS

• Preheat oven to 425 F
• Add your cubed potatoes to a mixing bowl and toss them in enough oil to coat them along with the pepper flakes, Italian Seasoning, garlic powder, and a generous hit of both Himalayan salt & cracked pepper. Remember! Potatoes NEED to be liberally salted, they beg for it! Transfer the dressed potatoes to a parchment lined baking sheet and place in to the oven to bake.
• Bake 20 - 25 minutes, flipping often for even browning. Taste for doneness and if needed, hit them with salt right out of the oven.​

• Zest the lemon and take half the zest along with the cream, EVOO, ricotta, salt, lemon juice, and garlic, and add it to your personal blender. Blend until smooth and velvety, adding additional EVOO / cream if needed to help emulsify.
• Transfer your whipped ricotta to a serving plate and spread it around nicely, making sure to create some ridges in the presentation. Drizzle the cheese with EVOO before topping with your gorgeous, crispy potatoes, and finishing with some fresh herbs, reserved lemon zest, grated grana padano if desired, and loads of additional pepper flakes. ENJOY!

HAPPY VEG