Potatoes with Lemon Poppy Ricotta
This Potatoes with Lemon Poppy Ricotta is a zesty, creamy delight! Perfectly comforting potatoes topped with bright, tangy ricotta for a quick and impressive dish.
Servings: 4 servings
Ingredients
- 3 large potatoes peeled and halved
- 0.5 cup low-fat Greek yogurt
- 1 cup low-fat ricotta
- 1 lemon zested
- 2 teaspoons lemon juice
- 0.33 teaspoon salt
- 0.5 teaspoon poppy seeds
Instructions
- Begin by peeling the potatoes and cutting them in half. Place them in a large pot of salted water and bring to a boil over high heat.
- Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender.
- Once cooked, drain the potatoes and let them cool slightly before handling.
- In a mixing bowl, combine the low-fat ricotta, Greek yogurt, lemon zest, lemon juice, and salt. Stir until well mixed. Gently fold in the poppy seeds for added texture and flavor.
- You can either serve the potatoes whole or mash them up in a serving dish. Top with the lemon poppy ricotta mixture, and garnish with additional poppy seeds or lemon zest if desired.
Equipment
- Large Pot
- Mixing Bowl
- Potato Masher or Fork
- Measuring Cups and Spoons
- Serving Dish
Notes
- For a crunchier finish, consider broiling the topped potatoes for a few minutes before serving.
- Make the lemon poppy ricotta ahead of time and store it in the refrigerator for up to 3 days for easier meal prep.
- Opt for starchy potatoes like Russets or Yukon Golds for the best texture and flavor absorption.