Crispy Smashed Potatoes with Whipped Herb Ricotta
Smashed potatoes - crispy, crunchy, and addicting! Paired with whipped herb ricotta blended with feta cheese for a delicious dip.
- 3 lbs creamer potatoes
- ½ tsp baking soda
- 1 tbsp onion powder
- 2 tsp parsley fresh, chopped
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp thyme
- ½ tsp rosemary
- Olive oil
- salt and pepper as desired
Whipped Herb Ricotta
- 1 cup ricotta cheese
- ¼ cup sour cream
- ¼ cup feta
- 3 tbsps olive oil
- 2 tbsps lemon juice
- 3 tbsps garlic cloves
- 2 tbsps dill freshly chopped
- 1 tbsp parlsey freshly chopped
- 1 tbsp chives freshly chopped
Bring a large pot of water to a boil, about 8 cups of water. Add baking soda and pinch of salt. Add potatoes and boil for 20-25 minutes, until fork tender but not mushy.
Drain potatoes and place on a baking sheet. Sheet each potatoes with the bottom of a cup or place a baking sheet on top of all of the potatoes to smash them all at once.
Combine seasonings in a small bowl and sprinkle on top of the potatoes and drizzle olive oil on top. Roast in the oven or air fryer for 20-25 minutes, until golden with crisp edges. Then remove baking sheet from the oven and flip the potatoes over and roast in the oven for an additional 10 minutes.
In a blender, add ricotta, sour cream, feta, olive oil, lemon juice, garlic cloves, dill, parsley, chives, and salt. Blend together until all ingredients incorporated.
Serve smashed potatoes with whipped herb ricotta.
- Use a variety of small potatoes including red potatoes, baby golden potatoes, and creamer potatoes.
Calories: 305kcal | Carbohydrates: 46g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 279mg | Potassium: 1086mg | Fiber: 6g | Sugar: 3g | Vitamin A: 741IU | Vitamin C: 51mg | Calcium: 174mg | Iron: 2mg