DO THE DIP, DIP!

Serves: 6-8 Prep: 30 mins Cook: 20 Mins

Ingredients

• 750g baby potatoes
• 2 tablespoons olive oil
• 4 sprigs thyme
• Sea salt and freshly ground black pepper
• 3 tablespoons runny honey
• Flaky salt, to serve
• For the date and truffle ricotta dip:
• 200g ricotta
• 150g sour cream
• Drizzle of truffle oil, to taste
• 4 medjool dates, stones removed and finely chopped

Method

1. Heat the oven to 200°C, 180°C fan, gas mark 6.
2. Wash the potatoes well and bring a large pan of salted water to a boil. Add the potatoes and cook until almost tender, then drain.
3. Tip the potatoes onto a roasting tray and drizzle with olive oil, then nestle the thyme sprigs amongst the potatoes and season well with salt and pepper. Bake for 30 minutes, or until the potatoes are crisp and golden on the outside and soft and fluffy on the inside.
4. While the potatoes are cooking, make the dip by combining the ricotta and sour cream in a bowl. Add a drizzle of truffle oil to taste and season well with salt and pepper. Spoon into a serving bowl and top with the chopped dates.
5. Remove the potatoes from the oven and drizzle over the honey, tossing to make sure they’re evenly covered. Tip the potatoes out onto a platter and sprinkle with a generous few pinches of flaky salt. Nestle the bowl of dip alongside the potatoes and serve.

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NorthernLife Nov/Dec 2022