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
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
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