Crispiest Potatoes with Broad-Bean Dressing and Ricotta
By OcadoLife
Published on 20 June 2025
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 and servings
1 hr 5 minsTotal time
4Servings
15 minsPrep time
50 minsCooking time
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
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.