Harvest Potato Recipe

Prep and roast potatoes

Preheat oven to 220°C (425°F). Wash and dry the potatoes, then cut into 1/2- to 3/4-inch cubes (leave skin on for texture). In a large bowl, toss potatoes with 3 tbsp olive oil, chopped rosemary, minced garlic, 2 tsp salt and 1 tsp black pepper until evenly coated. Spread potatoes in a single layer on a rimmed baking sheet lined with parchment, leaving a little space between pieces. Roast for 30–35 minutes, tossing once at 18–20 minutes, until golden and crisp on edges and tender inside.

Caramelize onions

While potatoes roast, heat 1 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and 1 tsp granulated sugar, stir to coat. Cook slowly, stirring every 4–5 minutes, adjusting heat to keep onions from burning. After 20–30 minutes the onions should be deeply golden and sweet. Season lightly with a pinch of salt. Remove from heat and set aside.

When potatoes are done, toss them gently on the baking sheet with the caramelized onions so the flavors combine. If needed, return to oven 3–5 minutes to meld and re-crisp.

Sprinkle the finely snipped fresh chives over the warm potatoes just before plating.

Make ricotta-herb dollops

In a medium bowl, combine whole-milk ricotta, shredded aged mozzarella, grated Romano, chopped parsley, thyme, basil, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir until mixture is homogenous but still slightly loose — the mozzarella will bind as it warms. For neat dollops, transfer mixture to a piping bag or spoon into a small bowl for scooping.

If you prefer the cheeses slightly melted onto potatoes: after tossing potatoes with onions, distribute the ricotta-mozzarella-Romano mixture in small dollops across the potato bed and return to the oven at 200°C (400°F) for 5–7 minutes until cheese is warmed and just beginning to melt. Alternatively, serve the ricotta cool-tender as fresh dollops on top.

Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Watch closely to avoid burning. Combine white and black sesame seeds and let cool.

Brush the warm potato-cheese surface very lightly with 1 tsp olive oil, then sprinkle the toasted sesame seeds evenly over the top to create a sesame 'crust' accent. The oil helps seeds adhere and bloom flavor.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 2 tbsp sour cream until smooth. Stir in 1 tbsp finely chopped chives, 1 tsp fresh dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; thin with additional buttermilk 1 tbsp at a time if you prefer a looser consistency. Chill the ranch for at least 15 minutes to let flavors meld.

Serve the ranch on the side in a small ramekin alongside the plated Harvest Potato.

Arrange the roasted rosemary potatoes and caramelized onions on a serving platter. Dot or pipe the ricotta-cheese blend across the potatoes. Sprinkle toasted sesame seeds and the remaining snipped fresh chives over the top. Serve immediately with chilled buttermilk ranch on the side.