Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Crispiest Potatoes with Broad-Bean Dressing and Ricotta

By OcadoLife
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…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.