A DELICIOUS DISH – My first installment is by the fabulous Sarah Payton who cooks regularly in NYC and uses more than one pot! ::
In honor of St Patty’s Day I am sharing my favorite simple potato dish with roasted garlic dip. Not quite sure what it has to do with Patty’s Day other than potatoes but I was reminded of it and…well…Yumm!
- 3 pounds Idaho or Yukon Gold potatoes cut into wedges(keep skin on)
- 2 tablespoons olive oil
- 1 teaspoon salt
- Pepper to taste
Rich Roasted Ricotta Garlic Dip
- 1 head garlic, roasted
- 2 cups ricotta cheese
- 1/2 cup Asiago cheese, shredded
- Salt and freshly ground black pepper (to taste)
- 3 tablespoons extra-virgin olive oil
- fresh parsley to garnish
Preparation: Preheat the oven to 450 degrees, roast garlic for 10 to 15 minutes until roasted. Let cool meanwhile, scrub the potatoes and cut into wedges toss with olive oil and salt. Place in oven and roast for 45 minutes to an hour, or until crispy and done. You will have to toss them a few times so pull out your tongs for easy rotation. To make the dip peel of the skin of the roasted garlic, and in blender add all the ingredients and blend. Add salt & pepper to taste and parsley to garnish.