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Breakfast recipe · from the recipe book

Sheet-Pan Parmesan Frico Potatoes with Ricotta

Thin potato slices roast until golden under a lacy, crackly Parmesan crust, with savory thyme-roasted mushrooms and onions and creamy, peppery ricotta dollops.

Sheet-Pan Parmesan Frico Potatoes with Ricotta

Ingredients

  • 4 medium800 gRusset potatoesscrubbed and sliced 1/4 inch thick
  • 4¼ cups sliced300 gWhite mushroomsthickly sliced
  • 1½ medium160 gYellow onioncut into thin wedges
  • 2 tbsp30 gOlive oildivided
  • 2 tsp2 gDried thymedivided
  • ¼ tsp2 gSalt
  • ¾ tsp2 gBlack pepperdivided
  • ¾ cup200 gPart-skim ricotta
  • 1 cup grated90 gGrated Parmesandivided
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Slice the potatoes, mushrooms, yellow onion and green onions before you start cooking.
  3. On the sheet pan, toss the potatoes with half of the olive oil, half of the thyme, the salt and half of the black pepper. Spread in a single, slightly overlapping layer and roast 20 minutes, until the edges begin to brown.
  4. While the potatoes roast, toss the mushrooms and yellow onion in a bowl with the remaining half of the olive oil and the remaining half of the thyme.
  5. Scatter the mushroom and yellow onion mixture over the potatoes and roast 12 to 15 minutes more, until the mushrooms are browned and the potatoes are tender.
  6. While the vegetables roast, stir the ricotta with half of the Parmesan and the remaining half of the black pepper in a small bowl to make the ricotta filling.
  7. Drop spoonfuls of the ricotta filling over the pan, then sprinkle the remaining half of the Parmesan evenly over everything.
  8. Bake 8 to 10 minutes, until the Parmesan melts into a crisp, golden crust and the ricotta is warmed through.
  9. Let rest 5 minutes, scatter the green onions on top, and cut into four portions to serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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