Crispiest Potatoes with Broad-Bean Dressing and Ricotta
For fantastic faff-free flavour, try these Crispiest Potatoes with Broad-Bean Dressing and Ricotta from chef, author and TV presenter Alexina Anatole: “The broad-bean dressing brings freshness, sweetness and vibrancy to these crunchy spuds – they require no peeling or chopping and are extremely moreish.” They’re the perfect match for Alexina’s Allspice Roast Chicken with Tomatoes and Thyme, alongside her Green Beans with Coconut, Ginger and Lime – search for the recipes online. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
- Time: 65 min
- Servings: 4
Source: ocado.com
Ingredients
- salad potatoes
- groundnut oil
- sea salt flakes
- podded broad beans
- small garlic clove, crushed or grated
- extra-virgin olive oil
- small handful mint leaves, finely shredded
- lemon, zested and juiced
- ricotta
- pinches cayenne pepper