Roasted potatoes with ricotta

By taniaf

per serv: 238 cal

Ingredients

• 1.5 pounds new potatoes
• 1 tsp olive oil
• salt and pepper
• 1/2 cup ricotta
• 2 tbsp grated Parmesan
• lemon zest- from 1/2 lemon

Preparation

Step 1

Preheat oven to 450. Place potatoes in center of a 3 foot long piece of foil. Drizzle with olive oil, season with salt and pepper. Bring long sides of foil together and fold edges over, then crimp ends to create a packet. Roast on a baking sheet 35-40 minutes. In a small bowl, combine ricotta, parmesan, lemon zest, and season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each, and gently squeeze open. Dollop 1 tsp ricotta mix into each. Drizzle with more olive oil.