for 4 people

Potatoes

500 g	Blaue St. Galler potatoes (blue potatoes)
	salted water, boiling

Ricotta

250 g	ricotta
1	organic lime, use grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper

To serve

1 ½ tbsp	olive oil
½ bunch	sage, leaves torn off

Vinaigrette

2 tbsp	apple vinegar
1 ½ tbsp	olive oil
1 ½ tbsp	jam (e.g. pear jam)
1	shallot, finely chopped
1 tsp	yellow mustard seed
¼ tsp	salt
a little	pepper

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.

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