Smashed Potatoes with Whipped Ricotta and Chili Oil

Crispy potatoes, creamy ricotta, and chili oil. Nothing groundbreaking, but it is extremely good.

Crispy smashed potatoes are always a crowd-pleaser, but this version gets a serious upgrade. Boiled until tender, then broiled until golden and crunchy, they hit that perfect middle ground between comfort food and “wow, I made that.” The real magic, though, is what goes on top, a cool, creamy whipped ricotta blended with Greek yogurt, lemon, honey, and fresh herbs like parsley and mint. It’s bright, it’s herby, and it’s the kind of thing you’ll want to eat with a spoon.

A drizzle of chili oil finishes things off with just enough heat to keep it interesting. Serve this as a side, a starter, or honestly, just make a meal out of them. These potatoes are simple, but they feel like more — which is kind of the point.

Smashed Potatoes with Whipped Ricotta and Chili Oil

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Yield: 6

Author: Courtney Lay

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Crispy smashed potatoes, creamy whipped ricotta, and a drizzle of chili oil for some heat. A side dish that steals the whole show.

Ingredients

Potatoes

• 2 pounds small yellow potatoes
• 2 teaspoons sea salt
• 2 tablespoons extra-virgin olive oil, plus more for the pans
• ¾ teaspoon onion powder
• Ground black pepper to taste
• Flaky sea salt, optional

Whipped Herb Ricotta

• 1 cup ricotta
• Juice of half a lemon
• 4-5 tablespoons of parsley
• 2 tablespoons mint
• 1/2 cup of greek yogurt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey

Instructions

1. Boil the Potatoes
2. Place the potatoes in a pot, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
3. Smash and Broil
4. Preheat your broiler. Transfer the potatoes to a greased or parchment-lined baking sheet. Use the bottom of a glass or a fork to gently smash each potato. Drizzle with olive oil and season with salt and pepper. Broil for 10–15 minutes, or until golden and crispy around the edges.
5. Make the Whipped Herb Ricotta
6. In a food processor, combine the ricotta, Greek yogurt, lemon juice, olive oil, honey, parsley, mint, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
7. Assemble
8. Spread the whipped ricotta on a serving plate or spoon it onto each potato. Drizzle with chili oil and top with extra herbs if you’re feeling fancy. Serve warm.