- 2 pounds mini potatoes I like the rainbow ones
- 1/2 cup fresh peas
- 1/2 cup vegan ritotta you can use the recipe that is linked on the ricotta or you can buy the kite hill brand. If do do not know where you can buy it, you can go on their website and search for a location near you. I have always had luck at whole foods and target.
- 1/2 tsp pink sea salt
- 2 tbsp fresh dill
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- fresh basil to garnish
Preheat the oven to 425.
Wash the potatoes and chop them in half.
In a large mixing bowl, mix the dill, garlic powder, EVOO, and sea salt.
Cook in the oven for 25 minutes.
After 25 minutes, flip the potatoes and cook for an additional 25 minutes. The key to crispy potatoes is flipping them throughout cooking.
Once the potatoes are done, add the peas, potatoes, ricotta, and basil to a platter.
ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
You can store the potatoes and peas in the fridge for up to a week. I suggest keeping the ricotta separate from the potatoes and adding prior to serving.
This delicious and crowd pleasing side dish is so versatile it can be used with any meal.
Crispy Whole30 Roasted Potatoes With Peas And Dairy Free Ricotta
Amount Per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Vitamin A 194IU4%
Vitamin C 35mg42%
* Percent Daily Values are based on a 2000 calorie diet.