James Wojcik
Hands-On Time
10 Mins
Total Time
1 Hour 25 Mins
Serves 4

How to Make It

Step 1

Heat oven to 400° F. Rub the potatoes with 1 teaspoon of the olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.

Step 2

Fifteen minutes before the potatoes are done, on a large rimmed baking sheet, toss the tomatoes and thyme with the remaining 1 tablespoon of oil, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, tossing occasionally, until the tomatoes have burst, 12 to 15 minutes.

Step 3

Split the potatoes and, dividing evenly, top with the ricotta and tomato mixture.

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