Ingredients
Makes 2 portions
500g new potatoes, washed no cut in half lengthways
A few sprigs of thyme or rosemary
1 tbsp chopped mint, plus a few leaves to garnish
Half small red onion, finely sliced
2 tbsp red wine vinegar
3 tbsp ricotta
1 tsp lemon juice
Half clove garlic
Oil for frying
Salt & pepper
Recipe
1. Cover the potatoes with cold, salted water & add the thyme. Bring to a simmer & cook over a medium heat until tender and drain
2. Meanwhile cover the onions with the vinegar and set aside until needed
3. Mix the ricotta, garlic, mint, lemon, salt & pepper
4. Colour the potatoes in a non stick pan with a little oil, stirring occasionally until golden all over
5. Top the potatoes with blobs of ricotta, the drained onion and more mint
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