Crispy Potatoes with Whipped Ricotta

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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.

Crispy potatoes and ricotta cheese.

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
Crispy potatoes with whipped ricotta cheese.

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:

  1. 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.
  2. Whip the ricotta. In a food processor, combine ricotta, olive oil, lemon juice, and sea salt. Pulse until creamy and lightly airy.
  3. 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.
Potatoes with whipped ricotta.

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!


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Crispy potatoes with whipped ricotta cheese.

Crispy Potatoes with Whipped Ricotta

Nicole
Crispy potatoes with ricotta cheese makes for an elegant, upscale small plate that’s perfect for date nights at home and dinner parties.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 2 servings
Calories 337 kcal

Equipment

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
  • 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

Potato types: 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.
Frying potatoes: Don’t overcrowd the pan when frying the potatoes. Choose a pan large enough that you can fry them in a roughly single layer.
Chili oil: 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.
Serving suggestions: Crispy potatoes and ricotta is the perfect small plate for date nights at home or tapas parties! You can also easily scale this recipe up to serve it on a large platter at dinner parties.

Nutrition

Serving: 1servingCalories: 337kcalCarbohydrates: 33gProtein: 14gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 47mgSodium: 127mgPotassium: 815mgFiber: 4gSugar: 2gVitamin A: 417IUVitamin C: 34mgCalcium: 213mgIron: 2mg
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Keyword chili oil, coarse sea salt, extra virgin olive oil, lemon juice, potatoes, ricotta cheese

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