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Lemon Ricotta Potatoes
- 1 1/2 pounds small red potatoes
- 1 tablespoon olive oil
- Coarse salt and fresh ground pepper
- 1/2 cup ricotta cheese
- 2 tablespoons grated parmesan cheese
- Zest from 1/2 lemon
- Salt and pepper
- Olive oil for drizzling
- Directions1. Preheat oven to 450. Place the potatoes on a 3 foot long piece of foil and drizzle with olive oil, coarse salt and ground pepper. Bring edges of foil together to make a sealed packet, place on baking pan and bake for 40 minutes.
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