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Rosemary Dijon Roasted Baby Potatoes

  • Author: Chef Ryan Wiebe
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes


  • 2 pounds of baby potatoes 
  • 1 cup ricotta
  • 23 tablespoons Spiceology Rosemary Dijon
  • Green onions (optional)
  • Lemon zest
  • Olive oil, as needed
  • Salt and pepper, as needed


  1. Boil potatoes in salted water until just tender.
  2. Whip ricotta in a stand mixer or with a hand mixer, adding salt, pepper and olive oil until it comes together, about 1-2 minutes. Fold in green onions or chives, if using. 
  3. Put boiled potatoes onto a sheet pan with parchment, season with olive oil and Rosemary Dijon and roast in the oven at 400°F for 10 minutes until crispy. 
  4. Plate with ricotta then adding potatoes on top, finish with lemon zest and enjoy!