Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Ricotta
To serve
Vinaigrette
How it's done
Potatoes
Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, allow to cool slightly. Cut the potatoes into wedges.
Ricotta
Place the ricotta, lime zest and juice in a small bowl, mix, season, spread out on a platter.
To serve
Heat the oil in a non-stick frying pan. Reduce the heat, add the sage leaves, fry for approx. 30 secs. Remove, spread on top of the ricotta together with the potato wedges.
Vinaigrette
Place the vinegar and all the other ingredients in a bowl, mix, drizzle over the potatoes.
| Note: | Use sweet potatoes instead of blue St. Galler potatoes. The cooking time will be approx. 10 mins. longer. |
|---|
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