Herbed Ricotta Potato Wedges
Crispy baked potato wedges with a creamy herbed ricotta topping, capturing a balance of high protein, low calorie, and quick preparation.
5 min
Prep
20 min
Cook
4
Serves
350
Calories
Macros · per serving
30g protein
38g carbs
12g fat
Ingredients
For 4 servings
- 4 russet potatoes
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cup ricotta cheese
- 2 tablespoon fresh parsley
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Wash and scrub the potatoes, then cut each into 8 wedges.
- 3
In a large bowl, toss potato wedges with olive oil, salt, black pepper, garlic powder, dried oregano, and dried thyme until evenly coated.
- 4
Spread potatoes on a baking sheet in a single layer. Bake for 20 minutes, turning halfway through, until golden brown and crispy.
- 5
While potatoes are baking, in a medium bowl, combine ricotta cheese, chopped fresh parsley, lemon juice, and lemon zest. Mix until smooth.
- 6
Once the wedges are done, serve hot with a generous dollop of the herbed ricotta mixture on top.
Cook it this week.
NeatEat plans Herbed Ricotta Potato Wedges — and the rest of your week — around your budget, groceries included.