Ricotta Hasselback Potatoes

SERVES TWO FOR A MEAL, FOUR AS A SIDE:
• 1 bag of mini potatoes
• 1 container ricotta
• 2 tbsp. honey
• 1/2 tbsp. fresh rosemary, chopped
• 1/2 tbsp. fresh thyme, chopped
• 1/2 tbsp. fresh basil, chopped
• 1/2 tbsp. fresh oregano, chopped
• 1/3 cup olive oil
• Salt and pepper to taste

STEPS:
Wash the potatoes and dry them. Next, place a butter knife or chop stick on either side of a potato on a cutting board and make thin slices along the entire potatoes – stopping at the butter knife. Repeat this process with all potatoes.

In a mixer or in a bowl, whisk the container of ricotta with 2 tbsp. of honey and season with salt and pepper. Set aside.

Finely chop all of the herbs, adding them to a bowl with olive oil. Using all but 2 tbsp. of the herb oil, toss the potatoes to coat along with salt and pepper to season.

Place on a baking sheet and bake at 425°F for 45 minutes or until the potatoes are soft and pierce easily with a fork.

To serve, spread the ricotta mixture over a serving plate and then place the potatoes on top and drizzle them with the remaining herb oil!

Recipe by: Erin Pettipas | @PASTASALT

CHECK OUT SOME OF OUR RECIPES


Stingin’ Hot Honey Meatballs

Hot Honey Garlic Meatballs  2 Tbsp oil  24 pieces, Pete’s Taste Explosion Meatballs  1/2 cup Stingin’ Hot Honey  1/4 cup…

Read More

Nova Scotian Cranachan

Nova Scotian Cranachan  Serves: 4-6 A very Nova Scotian twist on the classic Robbie Burns Day dessert. We replace the…

Read More