Introducing a delightful appetizer that will elevate your culinary experience – Crispy Herbed Potatoes with Whipped Ricotta! This irresistible dish combines the earthy goodness of crispy potatoes seasoned with aromatic herbs, paired perfectly with the creamy indulgence of whipped ricotta. Whether you're hosting a dinner party or date night or game night or simply craving a savory snack, these potatoes are sure to tantalize your taste buds.

The perfect crispy oven-baked potatoes loaded with flavorful herb-infused goodness in every bite topped with simple whipped ricotta with a drizzle of honey. It is a vegetarian appetizer that is an explosion of flavors. My easy-to-follow recipe guarantees a harmonious blend of crispy exteriors and fluffy interiors, creating a symphony of textures that will leave your guests craving more. Elevate your appetizer game and impress your guests with this mouthwatering dish that's not only a treat for the palate but also a feast for the eyes.

Happy Cooking!

Servings: 3-4 servings

Prep Time: 1 hour

Cooking Time: 1 hour

Total Time: 2 hours

Ingredients: 

Potatoes:

• 4-6 medium golden potatoes

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp chili flakes

• 1 tsp zaatar seasoning

• 2 tbsp cornstarch

• 2-3 tbsp bread crumbs

• 1 tsp salt as per taste

• 1/4 tsp pepper

• 1/4 tsp sugar

• 2-3 tbsp chopped parsley

• 3-4 tbsp olive oil

Whipped Ricotta:

• 15 oz whole milk Ricotta 

• A pinch of Salt; according to taste

• 1/2 tsp pepper

• 2-2.5 tbsp Olive oil

Serve:

• 1/2 tbsp honey

• Chopped chives

• Chopsped chive

Directions: 

1. Roasted potatoes- Peel the potatoes and chop them into 1.5-inch cubes. Put them in cold water and let them soak for 45 minutes.

2. Drain them and let them dry on a paper towel.

3. Preheat the oven to 400F. Drizzle about 1-2 tbsp of olive oil on a baking tray.

4. Put the potatoes in a large mixing bowl, add all the spices, cornstarch, chopped herbs, and breadcrumbs, and toss. Add about 2 tbsp of olive oil and toss it well, coating them well.

5. Transfer the potatoes to the oiled/ parchment lined baking tray. Bake at 400F for 35 minutes. Flip them over, reduce the temperature to 375F, and bake for another 35 minutes. While the potatoes are biking at 375F I like to prepare the whipped ricotta.

6. Once out of the oven, let it cool slightly.

7. Whipped ricotta- In a food processor, add the ricotta, 1.5 tbsp of olive oil, pepper, and salt. Whip it together for a minute. Scrape the edges of the food processor, add 1 tbsp olive oil, and whip again till smooth.

8. Serve- Put the whipped ricotta on the plate and spread it out as a circle, making the edges higher and middle flatter. Drizzle some honey over the whipped ricotta. Place the crispy potatoes in the center of the ricotta. Top with chopped chives and parsley and serve!

Notes/Tips:

• Use whole milk ricotta. Low-fat ricotta doesn’t whip well.

• Good quality olive oil makes a lot of difference in the whipped ricotta.

• You can make the whipped ricotta and keep it in the fridge for 2-3 days.

• If there is extra oil on the tray you can reuse it for drizzling on any kind of toast.

• Soaking the potatoes helps remove starch so they crisp up better.

• Do not move the potatoes while they cook in the oven.