Patatas Bravas w/ Ricotta, Chile Oil & Chives
Ingredients
- 4 medium russet potatoes
- 6 tbsp vegetable oil
- 2 tbsp cornstarch
- 1 tsp kosher salt
- 1 tsp coarse sea salt
- 1 cup fresh ricotta cheese
- ¼ cup half-and-half
- 2 tbsp chives, chopped
- 2 tablespoons chili oil
Instructions
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Preheat oven to 450F and move oven rack to its lowest position. Rinse Potatoes and remove any egregious blemishes. Cut into 1/2in wedges, leaving the skin on.
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Place in a microwave safe bowl with airtight lid or cover top with plastic wrap. Microwave for 4 minutes. Line a cutting board or baking sheet with paper towels. Remove potatoes from microwave and turn onto paper towels. Blot dry.
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Coat a rimmed baking sheet with 4 tablespoons of oil and place in the oven to preheat for 5 minutes.
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While oil is heating up, whisk together the remaining 2 Tbsp of oil with Cornstarch and Salt in the bowl used to microwave potatoes. Add potatoes back to bowl and toss gently to coat.
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Carefully arrange the potatoes on the preheated baking sheet and bake until golden brown, 25-35 minutes. Flip wedges halfway through to brown evenly on both sides.
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While potatoes are frying, combine Ricotta Cheese, half-and-half, and sea salt in food processor. Pulse until a free-flowing whipped consistency is achieved.
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Remove Potatoes from oven and let cool slightly. Arrange potato wedges in a line and generously spoon ricotta mixture over. Top with chili oil, chives, and fresh ground pepper. Serve immediately.
