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Preheat oven to 450. Place 1 1/2 pounds small new potatoes in center of a 3 foot long piece of foil. Drizzle with 1 tsp. olive oil and season with coarse salt and ground pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes. In a small bowl, combine 1/2 cup ricotta, 2 Tbs. finely grated Parmesan, and finely grated zest from 1/2 lemon; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knive and gently squeeze open. Dollop about 1 tsp. ricotta mixture into each. Drizzle 1 Tbs. olive oil over potatoes.
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