Description
Golden, crispy smashed baby potatoes stacked over fluffy whipped ricotta and finished with a bright, herby pesto drizzle. A comforting yet elevated dish bursting with texture and flavor.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 1 cup whole milk ricotta cheese
- 1 cup fresh basil leaves (packed)
- 2 garlic cloves
- 3 tablespoons pine nuts
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water until fork tender, about 15 minutes.
- Blend ricotta with a pinch of salt until smooth. Set aside.
- Prepare the pesto by blending basil, garlic, pine nuts, parmesan, lemon juice, and olive oil until creamy.
- Drain the boiled potatoes and place them on the prepared baking sheet.
- Gently smash each potato using a fork, drizzle with olive oil, and season with salt and pepper.
- Roast for 20-25 minutes until crispy and golden on the edges.
- Layer a spoonful of whipped ricotta on a plate, stack two or three potatoes, and drizzle with pesto.
- Garnish with extra basil and serve warm.
Notes
- Use room temperature ricotta for the smoothest texture.
- Toast pine nuts lightly to enhance their flavor.
- Don’t overcrowd the baking sheet to ensure even crisping.
- Add lemon zest or red pepper flakes for extra flavor layers.
Nutrition
- Serving Size: 1 stack
- Calories: 340
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: potato stacks, whipped ricotta, pesto, vegetarian, smashed potatoes, basil, roasted potatoes