Whipped Ricotta & Boursin with Roasted Red Potatoes
This is such a dreamy combination y'all. Creamy whipped ricotta & Boursin cheese piled high with roasted red potatoes, chili oil, pecorino, lemon, toasted pine nuts, and herbs. Gorgeous, delish, and so easy to make.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 2 - 4
Ingredients
POTATOES
- 2 whole2 whole2 whole Red Skin Potatoes, Large, chopped into large chunks
- 1 whole1 whole1 whole Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 tsp1 tsp1 tsp Parsley, Dried
- 1 tsp1 tsp1 tsp Garlic Plus Seasoning - Club House
- 1 tsp1 tsp1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 0.25 cup0.25 cup0.25 cup Pecorino Romano, more if desired, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
WHIPPED CHEESE
- 454 grams454 grams454 grams Ricotta, full fat
- 75 grams75 grams75 grams Shallot & Chive Cheese - Boursin
- 0.5 whole0.5 whole0.5 whole Lemon, zest & juice
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 F. In the meantime, get your chopped taters into a medium sized mixing bowl and drizzle them generously with EVOO. Add the pep flakes, pecorino (more if desired), parsley, and both Clubhouse seasonings, and toss until your taters are nice and coated. Transfer to a parchment lined baking sheet in a single layer. Make sure to scrape out any EVOO / seasonings from the bowl onto the tray. Season liberally with salt & pepper.
- Bake the potatoes for 15 minutes, flip, and continue for another 10 minutes. Flip once again and continue to cook in small increments, checking / flipping until they're golden and gorgeously fork tender. Before service, taste and season with more salt if needed.
- For the whipped cheese, simply add the ricotta, Boursin, EVOO, lemon juice & zest, and salt, to a food processor and whizz together until creamy and combined. Taste and adjust the salt if desired. I would watch your salt because the taters are the salty component in this recipe.
- For service, smear your cheese onto a large serving plate. Drizzle with chili oil and the zest of a lemon. Next, scoop the roasted taters into the center of the cheese, piling them up. Finish by sprinkling over green onions, pepper flakes, fresh parsley, fresh dill, toasted pine nuts, and as much finely shredded pecorino as your heart desires.
- Serve and ENJOY as you swipe those taters through the cheesy goodness, lapping up the toppings with every bite.
Notes
- Garnishes - Chili Oil, Pepper Flakes, Lemon Zest, Toasted Pine Nuts, Chopped Dill, Chopped Parsley, Thinly Sliced Green Onion, Pecorino
- Servings depend on how you're serving it up. As an app, 3 - 4 people, as a lunch, 2 - 3.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 958 |
| Fat: | 80 g |
| Carbohydrates: | 34 g |
| Protein: | 38 g |
| Cholesterol: | 163 g |
| Sodium: | 2177 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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