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Crispy Lemon Potatoes with Dill Ricotta Dip

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Perfectly golden roasted potatoes bursting with zesty lemon flavor and served over a creamy dill ricotta dip—this refreshing and crunchy side dish is a crowd-pleaser for any season.

Ingredients

Scale
  • 2 lbs baby Yukon gold potatoes, sliced into thick rounds
  • 3 tablespoons olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Lemon wedges, for garnish
  • Fresh dill, for garnish
  • 1 cup ricotta cheese (for dip)
  • 1 tablespoon lemon juice (for dip)
  • 1 teaspoon lemon zest (for dip)
  • 2 tablespoons fresh dill, chopped (for dip)
  • Salt and pepper to taste (for dip)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the sliced potatoes with olive oil, lemon zest, lemon juice, garlic powder, paprika, salt, and pepper until evenly coated.
  3. Spread the potatoes out in a single layer on the prepared baking sheet.
  4. Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy.
  5. While the potatoes roast, prepare the dip by combining ricotta, lemon juice, lemon zest, dill, salt, and pepper in a bowl. Blend with a fork or food processor until smooth.
  6. Spoon the dill ricotta dip onto a serving platter or plate. Pile the hot crispy potatoes on top or serve alongside.
  7. Garnish with lemon wedges and fresh dill sprigs. Serve immediately.

Notes

  • Make sure the potatoes are cut evenly to ensure uniform roasting.
  • The ricotta dip can be made ahead and chilled for up to 2 days.
  • Try substituting Greek yogurt for a tangier dip option.

Nutrition

Keywords: lemon potatoes, crispy roasted potatoes, dill ricotta dip, Mediterranean side dish

Find it online: https://epicrecipebox.com/crispy-lemon-potatoes-with-dill-ricotta-dip/