Creamy Baked Ricotta Potatoes: A Comforting, Cheesy Side Dish
Nothing says comfort like a warm, cheesy potato dish fresh from the oven, and these Baked Ricotta Potatoes deliver that cozy satisfaction in every bite. This recipe transforms humble russet potatoes into a creamy, golden masterpiece by pairing them with velvety ricotta cheese, nutty Parmesan, and fragrant herbs. Perfect as a side dish for a family dinner or a standout at your next gathering, this dish is both simple to prepare and packed with flavor. Whether you’re serving it alongside a roasted chicken or enjoying it as a vegetarian main with a crisp salad, these potatoes are sure to become a favorite in your recipe repertoire.
This dish is a celebration of textures and tastes—crisp, golden potato edges, creamy ricotta pockets, and a savory Parmesan crust, all infused with the aromatic notes of garlic and thyme. With just a handful of ingredients and minimal prep time, you can create a dish that feels indulgent yet is accessible for cooks of all skill levels. Let’s dive into how to make this irresistible side dish that’s guaranteed to impress.
Ingredients (Serves 4)
- 4 medium russet potatoes (about 1.5–2 pounds), peeled and cut into 1-inch cubes for even cooking
- 1 cup whole-milk ricotta cheese, for a rich, creamy texture
- 1/4 cup freshly grated Parmesan cheese, for a nutty, savory topping
- 2 tablespoons extra-virgin olive oil, to enhance the potatoes’ crispiness
- 2 cloves garlic, finely minced, for a subtle yet aromatic kick
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme), for an earthy, herbaceous flavor
- Kosher salt, to taste, for seasoning
- Freshly ground black pepper, to taste, for a touch of warmth
- Optional garnish: 2 tablespoons chopped fresh chives or parsley, for a burst of color and freshness
Equipment Needed
- Large mixing bowl
- Baking dish or sheet (9×13-inch works well)
- Parchment paper or cooking spray
- Spatula or tongs for flipping potatoes
- Spoon for dolloping ricotta
- Measuring cups and spoons
Instructions
- Prepare Your Oven and Baking Dish
Preheat your oven to 400°F (200°C) to ensure it’s nice and hot for roasting. Line a 9×13-inch baking dish or a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil or cooking spray to prevent sticking. This step sets the stage for perfectly crispy potatoes. - Season the Potatoes
In a large mixing bowl, combine the diced russet potatoes with the olive oil, minced garlic, fresh thyme leaves (or dried thyme), a generous pinch of kosher salt, and a few grinds of black pepper. Toss everything together until the potatoes are evenly coated with the oil and seasonings. The olive oil helps the potatoes crisp up, while the garlic and thyme infuse them with irresistible flavor. - Roast the Potatoes
Spread the seasoned potatoes in an even layer in the prepared baking dish or sheet, ensuring they’re not overcrowded to promote even browning. Place the dish in the preheated oven and roast for 25–30 minutes, flipping the potatoes halfway through with a spatula or tongs. You’re looking for golden-brown edges and tender centers—test with a fork to ensure they’re cooked through. - Add the Ricotta
Once the potatoes are golden and tender, remove the dish from the oven and lower the temperature to 375°F (190°C). Spoon dollops of ricotta cheese over the hot potatoes, distributing it evenly. Gently stir to incorporate the ricotta, allowing it to melt slightly into the warm potatoes, creating creamy pockets of goodness. - Top with Parmesan and Finish Baking
Sprinkle the grated Parmesan cheese evenly over the top of the potatoes and ricotta. Return the dish to the oven for an additional 10 minutes, or until the Parmesan is melted and slightly golden, forming a delectable crust that adds a delightful crunch. - Garnish and Serve
Remove the dish from the oven and let it cool for a couple of minutes. If desired, sprinkle with freshly chopped chives or parsley to add a pop of color and a fresh, herbaceous note. Serve warm as a side dish or a standalone treat, and watch it disappear from the table!
Prep and Cooking Details
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Calories: Approximately 280 kcal per serving
- Servings: 4 generous portions
Why You’ll Love This Recipe
This Baked Ricotta Potatoes recipe is a game-changer for several reasons. First, it’s incredibly versatile—pair it with roasted meats, grilled vegetables, or even a fried egg for a hearty brunch. Second, it’s budget-friendly, relying on pantry staples like potatoes and basic cheeses. Finally, the combination of creamy ricotta, crispy potatoes, and savory Parmesan creates a symphony of flavors and textures that’s hard to resist. Whether you’re cooking for a weeknight dinner or a special occasion, this dish brings comfort and sophistication to the table.
Tips for Success
- Choose the Right Potatoes: Russet potatoes are ideal for their starchy texture, which yields a fluffy interior and crispy exterior. If you prefer a waxier texture, Yukon Gold potatoes can work, but they’ll be slightly less fluffy.
- Don’t Skip the Flip: Flipping the potatoes halfway through roasting ensures even browning and crispiness on all sides.
- Use Fresh Herbs When Possible: Fresh thyme adds a vibrant flavor, but if you’re using dried thyme, reduce the amount to 1 teaspoon to avoid overpowering the dish.
- Adjust Seasoning to Taste: Taste a potato before adding the ricotta to ensure the salt and pepper levels are just right.
- Make It Ahead: You can roast the potatoes up to the ricotta step a few hours in advance, then add the cheeses and finish baking just before serving.
Recipe Variations
- Add Some Heat: Stir in a pinch of red pepper flakes or smoked paprika with the initial seasoning for a spicy kick.
- Incorporate Veggies: Toss in diced bell peppers, onions, or zucchini with the potatoes for added color and nutrition.
- Cheese Swap: Try substituting the Parmesan with Pecorino Romano for a sharper flavor or mozzarella for a stretchy, gooey texture.
- Herb Variations: Swap thyme for rosemary or oregano for a different herbaceous profile.
- Make It a Main: Add cooked bacon bits, crumbled sausage, or shredded chicken before the final bake to transform this into a hearty main course.
Serving Suggestions
These Baked Ricotta Potatoes are incredibly versatile and pair beautifully with a variety of dishes. Here are some ideas to inspire your menu:
- With Protein: Serve alongside roasted chicken, grilled steak, or pan-seared salmon for a complete meal.
- Vegetarian Delight: Pair with a fresh arugula salad dressed with lemon vinaigrette or sautéed green beans for a lighter option.
- Brunch Twist: Top with a fried or poached egg and serve with a side of fresh fruit for a cozy weekend brunch.
- Holiday Feast: Include as a side dish for Thanksgiving or Christmas, where its creamy, cheesy goodness complements turkey, ham, or roasted vegetables.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes to restore the crispy texture, or microwave in 30-second intervals, though this may soften the potatoes.
- Freezing: This dish is best enjoyed fresh, as the ricotta and Parmesan may change texture when frozen and thawed. If you must freeze, store in an airtight container for up to 1 month and reheat in the oven.
A Note on Customization
One of the joys of this recipe is its adaptability. Feel free to experiment with your favorite cheeses, herbs, or add-ins to make it your own. Whether you’re catering to picky eaters or impressing foodie friends, these Baked Ricotta Potatoes can be tailored to suit any palate. Have a favorite variation? Share it with us in the comments on our website—we’d love to hear how you’ve made this dish your own!
