The Lello Kitchen
Crispy Smashed Potatoes with Whipped Ricotta
Golden, crisp potatoes over silky whipped ricotta, finished with lemon-thyme mustard dressing, fresh chives and Sicilian lemon salt.
- Prep
- 20 minutes hands-on
- Total
- About 75 minutes
- Serves
- 4 as a side
- Difficulty
- Easy
At the Lello table
Some dishes deserve the center of the table. These golden potatoes have crisp, craggy edges and soft centers, served over whipped ricotta with a lemon-thyme mustard dressing. A final pinch of Sicilian lemon salt brings everything into focus.
Method
- Heat the oven to 425°F / 220°C. Place the potatoes in a saucepan, cover with cold water, and salt the water lightly. Bring to a boil, then simmer for 15–20 minutes, until a knife slides through easily. Drain and let steam-dry for 5 minutes.
- Brush a large metal baking sheet with 1 tablespoon / 15 mL of the roasting olive oil. Arrange the potatoes with space between them. Gently flatten each with the bottom of a glass to about ½ inch / 1.25 cm thick. Drizzle with the remaining 2 tablespoons / 30 mL oil and season with pepper. Roast for 35–45 minutes, until deeply golden and crisp around the edges.
- While the potatoes roast, blend the ricotta with 1 tablespoon / 15 mL milk and a small pinch of salt until smooth. Add another tablespoon / 15 mL milk only if needed; the ricotta should hold a soft swoop on a platter.
- Whisk together the mustard, 1 tablespoon / 15 mL Heritage olive oil, honey, and warm water. Add a little more water if needed for a light, spoonable consistency.
- Spread the ricotta over a serving platter. Arrange the hot potatoes on top and drizzle lightly with the dressing, leaving plenty of crisp edges exposed. Finish with the Sicilian lemon salt, chives, and optional thyme. Serve immediately, with extra dressing alongside.
The Lello touch
- Add the lemon salt just before serving to preserve its delicate crunch. The mustard contributes salt and acidity, so taste a dressed potato before adding more.
- For crisp edges, steam-dry the potatoes and give them space on the baking sheet.
- Scaled quantities apply to the ingredient lists; adjust the amounts described in the method and use extra baking sheets when making a larger batch.
To serve
Serve beside roast chicken or grilled fish, or enjoy as a relaxed lunch with a sharply dressed green salad.
Make ahead
The potatoes are best served immediately. If preparing ahead, keep the ricotta and dressing refrigerated separately and assemble only when the potatoes are crisp and hot.
