Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until about ½-inch thick.
Drizzle with olive oil and season with salt and pepper.
Bake for 20–25 minutes, or until golden brown and crispy around the edges.
While the potatoes bake, add the ricotta, olive oil, lemon zest, lemon juice, and a pinch of salt to a food processor or blender. Blend until smooth and fluffy.
Transfer the whipped ricotta to a piping bag or zip-top bag with the corner snipped.
Once the potatoes are crisp, allow them to cool for 5 minutes. Pipe or spoon a dollop of whipped ricotta onto each potato.
Drizzle lightly with hot honey and finish with chives, flaky sea salt, and black pepper.
