roasted potatoes with ricotta and microgreens
The perfect recipe for small potatoes, this simple baked potato is best topped with just ricotta and fresh microgreens for a lightly flavored but filling side dish. Remember, all our produce is hyper-local and grown with good for the earth best practices, so even potatoes can be a healthy and new year’s resolution friendly option!
Photo and recipe originally published as Roasted Potatoes with Ricotta by Martha Stewart.
Visit their site for more photos and details on preparation for this recipe.
roasted potatoes with ricotta and microgreens
prep time: 5 min
cook time: 40 min
4 servings
Ingredients
1 1/2 pounds small new potatoes
1 tsp and 1 tbsp extra-virgin olive oil
Coarse salt and ground pepper, to taste
1/2 cup ricotta
2 tbsp Parmesan cheese, finely grated
Zest from 1/2 lemon, finely grated
Preparation
Preheat oven to 450 degrees.
Place potatoes in center of a 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper.
When potatoes are done and cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.
We recommend topping with your favorite fresh microgreens. Remember a tablespoon of microgreens has the same nutritional value as a full serving of vegetables. Enjoy!
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