Potato Stacks with Whipped Ricotta Pesto

Crispy golden potato stacks layered with a velvety pillow of whipped ricotta and topped with a drizzle of fresh basil pesto — this dish is a harmony of textures and bold, herby flavor. Each bite offers the comfort of roasted potatoes with the freshness of basil and the creamy tang of ricotta. It’s rustic, a little fancy, and deeply satisfying all at once.

Behind the Recipe

This recipe was born out of a weekend fridge clean-out and a craving for something both comforting and bright. I had baby potatoes, some ricotta left from a pasta night, and basil that was about to wilt. And just like that, these irresistible potato stacks came to life. They’re the kind of dish that makes you feel like a genius with very little effort — which, let’s be honest, is a kitchen win worth celebrating.

Recipe Origin or Trivia

Potato stacks, or layered potato bites, are inspired by the classic French technique of preparing pommes Anna, where thinly sliced potatoes are baked with butter until tender and golden. The whipped ricotta and pesto elements give it a Mediterranean twist, turning this dish into something that feels at home at both rustic family dinners and dinner parties. Ricotta, often associated with Italian cuisine, adds a creamy base that contrasts beautifully with the crisp potatoes.

Why You’ll Love Potato Stacks with Whipped Ricotta Pesto

Whether you’re making this for a special occasion or a cozy night in, there’s a lot to love here.

Versatile: Serve it as a starter, a side, or the star of a vegetarian spread.

Budget-Friendly: Uses simple, accessible ingredients that don’t break the bank.

Quick and Easy: Minimal prep and hands-off roasting make it weeknight-friendly.

Customizable: Swap in different herbs or cheeses based on what’s in your fridge.

Crowd-Pleasing: Crisp, creamy, and herby — everyone will want seconds.

Make-Ahead Friendly: Prep the ricotta and pesto ahead and roast the potatoes later.

Great for Leftovers: Reheat beautifully and even taste better the next day.

Chef’s Pro Tips for Perfect Results

Before you get started, here are a few tips to make sure your stacks turn out just right.

• Use baby potatoes that are all about the same size for even roasting.
• Don’t skip salting the boiling water — it seasons the potatoes from the inside out.
• Whip the ricotta in a food processor for an ultra-smooth texture.
• Let the potatoes rest briefly after smashing to soak up more pesto flavor.
• Add a squeeze of lemon over the finished dish to brighten all the flavors.

Kitchen Tools You’ll Need

You won’t need any fancy gear for this one, just some basics and a bit of love.

Baking sheet: For roasting the potatoes until they’re golden and crisp.

Potato masher or fork: To gently smash the roasted potatoes.

Food processor or blender: To whip the ricotta and blend the pesto.

Mixing bowls: For tossing the potatoes and preparing the whipped ricotta.

Spoon or offset spatula: For layering the ricotta between potato stacks.

Ingredients in Potato Stacks with Whipped Ricotta Pesto

The magic of this dish lies in the way each ingredient complements the others. The crisp, the cream, and the zing all work together.

1. Baby Potatoes: 1.5 pounds — small and tender, ideal for roasting and stacking.
2. Ricotta Cheese: 1 cup whole milk ricotta — whipped into a light, fluffy base for the stacks.
3. Fresh Basil Leaves: 1 cup packed — the heart of the pesto with a bold, herbal note.
4. Garlic Cloves: 2 cloves — for that classic pesto punch.
5. Pine Nuts: 3 tablespoons — toasted slightly to bring out their nutty richness.
6. Grated Parmesan Cheese: 1/3 cup — adds salty depth to the pesto.
7. Lemon Juice: 1 tablespoon — brightens the pesto and balances the creaminess.
8. Olive Oil: 1/3 cup — for blending the pesto into a silky sauce.
9. Salt: 1 teaspoon — to season both the potatoes and the pesto.
10. Black Pepper: 1/2 teaspoon — a gentle kick to round out the flavors.

Ingredient Substitutions

Feel free to flex based on what you have on hand.

Baby Potatoes: Yukon golds cut into chunks.

Ricotta Cheese: Whipped feta or cottage cheese for a different tang.

Pine Nuts: Walnuts or almonds work just as well.

Parmesan Cheese: Pecorino Romano for a saltier finish.

Basil: Try arugula or parsley for a peppery or fresh variation.

Ingredient Spotlight

Ricotta Cheese: This soft Italian cheese is made from the whey leftover in cheese production. It’s light, slightly tangy, and perfect for whipping into creamy toppings.

Pine Nuts: Though small, these seeds bring a sweet, buttery flavor that is unmistakable in classic pesto.

Instructions for Making Potato Stacks with Whipped Ricotta Pesto

These steps come together easily, and before you know it, you’ll be stacking your way to potato bliss.

1. Preheat Your Equipment:
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a pot of salted water, boil the baby potatoes until fork tender, about 15 minutes. While they cook, prepare the whipped ricotta by blending the ricotta with a pinch of salt until smooth. Set aside. For the pesto, blend basil, garlic, pine nuts, parmesan, lemon juice, and olive oil until smooth and creamy.
3. Prepare Your Cooking Vessel:
   Drain the boiled potatoes and place them on the prepared baking sheet.
4. Assemble the Dish:
   Gently press each potato with a fork to flatten. Drizzle lightly with olive oil, then season with salt and pepper.
5. Cook to Perfection:
   Roast in the oven for 20-25 minutes, or until edges are golden and crispy.
6. Finishing Touches:
   Once roasted, layer a spoonful of whipped ricotta on a serving plate, stack two to three smashed potatoes on top, and drizzle generously with pesto.
7. Serve and Enjoy:
   Serve warm with extra basil leaves or a sprinkle of grated parmesan if desired.

Texture & Flavor Secrets

The beauty of this dish lies in the contrast. The edges of the potatoes turn golden and crackly, while the centers remain soft and creamy. The whipped ricotta adds a cooling, fluffy richness that balances the herby intensity of the pesto. Every bite has something crispy, something creamy, and something bright.

Cooking Tips & Tricks

Here’s how to make this dish even more effortless and tasty:

• Use room temperature ricotta for smoother blending.
• Don’t overcrowd the pan to ensure crispy potato edges.
• Toast pine nuts briefly for more depth of flavor.
• Add a pinch of red pepper flakes to the pesto for heat.

What to Avoid

Keep these in mind to avoid disappointment.

• Don’t underboil the potatoes — they must be fully tender to smash well.
• Avoid overblending the pesto, which can make it bitter.
• Don’t skip seasoning — salt is key in every layer.
• Avoid stacking while the potatoes are too hot or the ricotta will melt.

Nutrition Facts

Servings: 4
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can whip the ricotta and blend the pesto a day in advance, storing both in airtight containers in the fridge. The potatoes can be boiled and smashed earlier in the day, then roasted right before serving. Leftovers store well in the fridge for up to 3 days and reheat best in a hot oven to restore crispiness.

How to Serve Potato Stacks with Whipped Ricotta Pesto

These stacks are perfect on a big serving platter, garnished with extra pesto and a few fresh basil leaves. Serve them alongside roasted meats, grilled vegetables, or as the main event with a side salad and crusty bread. They’re also stunning on a brunch buffet table.

Creative Leftover Transformations

Turn extra stacks into something new and fun.

• Mash them into a warm potato salad with extra pesto.
• Reheat and top with a poached egg for breakfast.
• Tuck into a wrap with greens for a quick lunch.

Additional Tips

• Use high-quality olive oil for better pesto flavor.
• If ricotta is watery, strain it in cheesecloth before whipping.
• Add lemon zest for an extra citrus pop.

Make It a Showstopper

Stack potatoes neatly and serve on a large white plate for contrast. Drizzle pesto artfully and finish with a touch of flaky sea salt. A few edible flowers or microgreens make it look like a restaurant plate.

Variations to Try

• Roasted Garlic Pesto: Roast the garlic before blending for a deeper, mellow flavor.
• Sweet Potato Stacks: Swap in sweet potatoes for a sweet-savory twist.
• Herbed Ricotta: Blend ricotta with chives or thyme for an extra herb note.
• Spicy Pesto: Add jalapeño or red chili for heat lovers.
• Vegan Version: Use vegan ricotta and nutritional yeast in the pesto.

FAQ’s

Q1: Can I make this dairy-free?

Yes, you can use dairy-free ricotta and vegan parmesan substitutes.

Q2: What if I don’t have a food processor?

A blender or even a hand whisk can work, though texture may vary.

Q3: Can I freeze the stacks?

The pesto and ricotta freeze well, but the potatoes are best fresh or refrigerated.

Q4: How do I make it spicier?

Add red pepper flakes or a bit of fresh chili to the pesto.

Q5: Can I use dried basil?

Fresh basil is best, but in a pinch, use dried and balance with parsley.

Q6: What potatoes work best?

Baby gold or red potatoes hold their shape and roast well.

Q7: Can I double the recipe?

Absolutely. Just use two trays and rotate them in the oven for even cooking.

Q8: Is it gluten-free?

Yes, this recipe is naturally gluten-free.

Q9: Can I use store-bought pesto?

Sure, but fresh homemade pesto gives a brighter flavor.

Q10: How do I keep ricotta from being grainy?

Whip it well and start with a good quality whole milk ricotta.

Conclusion

Whether you’re impressing guests or just treating yourself, these Potato Stacks with Whipped Ricotta Pesto are a deliciously simple way to elevate the humble spud. They’re creamy, crispy, and packed with herby flavor. Trust me, you’re going to love this — it’s worth every bite.

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