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Crispy potatoes with ricotta cheese makes for an elegant, upscale small plate that’s perfect for date nights at home and dinner parties.

Alex and I love going out to small plates style restaurants. Whether it’s tapas or mezze, we never fail to find a delicious crispy potato dish! Usually paired with a creamy sauce, the crispy-saucy texture combo and savory flavors are simply irresistible.
This potato and ricotta recipe is our version of all those small plates we’ve tried over the years. It’s crispy and creamy, sweet and savory all at the same time – and so simple yet so flavorful. Make it for your next date night at home and pair it with other favorite small plates recipes for a memorable dinner!
What This Recipe Entails
It’s super simple to make crispy potatoes and whipped ricotta. All you have to do is fry the potatoes, whip the ricotta in a food processor, and serve!
- Prep time: 10 minutes
- Cook time: 20 minutes

Ingredients
- Potatoes – We recommend using Yukon gold potatoes to get a luxuriously crispy on the outside, creamy on the inside fried potato. You can substitute with russet potatoes if you’d like a crispier texture.
- Ricotta – Use whole milk ricotta for the best creamy texture when whipping.
- Toppings – A drizzle of chili oil and a sprinkle of coarse sea salt take the flavors and textures of this potato dish up a notch; don’t skip these ingredients!
How To Make Potatoes and Ricotta
Grab a food processor and a frying pan, and make this simple small plates recipe in about 30 minutes:
- Fry the potatoes. Peel and cube the potatoes, then fry them in about a quarter inch of vegetable oil over medium-high heat until crispy, turning them over occasionally. Drain on a cooling rack positioned over paper towels or a baking sheet.
- Whip the ricotta. In a food processor, combine ricotta, olive oil, lemon juice, and sea salt. Pulse until creamy and lightly airy.
- Serve. In the bottom of a shallow serving dish, spread the ricotta into a thin layer. Top with the crispy potatoes, then drizzle with chili oil and sprinkle with coarse sea salt. Serve immediately.

Serving Suggestions
Serve this elegant potato and ricotta dish for special occasions, like:
- Date nights at home – Pair it with other small plates like pan con tomate or burrata toast for a lighter, upscale meal. Or, serve it as a side dish with your favorite grilled protein.
- Dinner parties – Scale this recipe up and serve it on a large platter for guests to enjoy as an appetizer or side dish.
- Tapas parties – Potato dishes are a staple for any tapas spread! Learn more about how to host a tapas party here.
Expert Tips
- Don’t overcrowd the pan when frying the potatoes. Choose a pan large enough that you can fry them in a roughly single layer.
- Use as much or as little chili oil as you’d like, but definitely don’t skip it! Just a light drizzle will add a little extra pop of flavor to this dish without noticeable heat.
Try these crispy potatoes and ricotta for your next tapas night, date night, or dinner party. Don’t forget to rate, comment, and share below!
Love this recipe? You may enjoy these recipes, too:
- Patatas Bravas
- Queso De Cabra Con Tomate (Spanish Baked Goat Cheese In Tomato Sauce)
- Whipped Brie With Calabrian Chiles
- Burrata Toast With Tomato And Basil
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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Crispy Potatoes with Whipped Ricotta
Equipment
- Cast iron frying pan or other heavy bottomed pan
Ingredients
Potatoes
- 2 medium Yukon gold potatoes peeled and cubed (roughly 1-inch cubes)
- Vegetable oil for frying
Whipped Ricotta
- ¾ cup whole milk ricotta cheese
- 1½ teaspoons extra virgin olive oil
- ¾ teaspoon lemon juice
- 1 pinch fine sea salt
Toppings
- 1 to 2 teaspoons chili oil
- 1 pinch coarse sea salt
Instructions
- Preheat a quarter inch of vegetable oil in a frying pan over medium-high heat. Once hot, add the potatoes and fry until golden brown and crispy, turning over occasionally to ensure even cooking.Once the potatoes are browned, transfer them to a cooling rack positioned above paper towels or a baking sheet to drain.
- In the meantime, add the ricotta, extra virgin olive oil, lemon juice, and salt to a food processor. Pulse until creamy and lightly airy.
- To serve, spread the ricotta in a thin layer on the bottom of a serving dish. Top with potatoes, then drizzle with chili oil and sprinkle with coarse sea salt. Serve immediately.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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