Maple Roasted Potatoes with Whipped Ricotta

Prep Time

4-6

2 lbs Butter Red Potatoes, quartered

3 Tbsp olive oil

2 Tbsp pure maple syrup

1 Tbsp Dijon mustard

Salt & freshly ground black pepper

1 package fresh ricotta

1 tbsp olive oil

2 Tbsp honey

1 tbsp lemon juice

1 tsp salt

¼ cup pomegranate seeds

2 tbsp fresh parsley, finely chopped

Preheat oven to 400°F

Mix the olive oil, maple syrup, Dijon, salt, and pepper.

Mix potatoes until well coated.Spread in a single layer on a lined baking sheet. Roast for 30–35 minutes, flipping once, until golden, and tender.

While potatoes roast, add ricotta, olive oil, lemon juice, honey and salt to a food processor.
Blend until smooth —about 1 minute.

Spoon whipped ricotta onto a serving platter and top with roasted potatoes.

Finish with pomegranate seeds, fresh parsley, and a sprinkle salt and pepper

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