Crispiest Potatoes with Broad-Bean Dressing and Ricotta
Ingredients
750g salad potatoes
2 tbsp groundnut oil (or other flavourless oil)
½ tsp sea salt flakes
125g podded broad beans (fresh or frozen)
½ small garlic clove, crushed or grated
70ml (approx.) extra-virgin olive oil
1 small handful mint leaves, finely shredded
½ lemon, zested and juiced
125g ricotta
2 (approx.) pinches cayenne pepper
4 servings
Calories~463 kcal
Protein~11 g
Carbs~40 g
Fat~30 g
Fiber~6 g
Sugar~4 g
Total recipe
Calories~1,850 kcal
Protein~42 g
Carbs~160 g
Fat~120 g
Fiber~24 g
Sugar~14 g
Method
Step 1
Boil the potatoes in a large pan of generously salted water for 15 mins or until tender. Drain well. Preheat the oven to 220°C/200°C fan/gas 7.
Step 2
Tumble the potatoes into a large roasting tin, ensuring they’re well spaced out. Lightly crush each potato (I use the bottom of a glass), then drizzle over the groundnut oil and season with the sea salt. Roast for 35 mins or until golden and crispy.
Step 3
For the dressing, cook the broad beans in a pan of salted water for 1-4 mins until bright green; drain. When cool enough to handle, pinch off and discard the outer casings, then roughly crush the beans with a fork (or use a stick blender). Stir through the garlic, olive oil, mint, lemon zest and juice. Season with salt to taste.
Step 4
To serve, spread the ricotta over a serving platter. Top with the potatoes and spoon over the dressing, then sprinkle with a little cayenne.
