Celebrating the fresh potato

It is the time of the year when fresh potatoes are gathered to bring us these little nuggets of culinary joy. Their taste is very much like the full grown potatoes, but it has a little bit something more....
Their granular texture and earthy flavour are incredible, if prepared correctly.



The recipe for the sauce is rather simple:

• Some tomatoes
• Cottage cheese or ricotta
  
• Olive oil or sunflower oil
• Onion
• Garlic
• Celery leaves
• Coriander seeds
• White peppercorns
• Coarse sea salt
  

Tomatoes are to be made into the base of the sauce. There are 3 options to making the tomatoes part:

• Peel and/or deseed tomatoes and cut them in cubes
• Use them as nature provided
• Use already prepared tomato paste
  

But since I am talking about the fresh potatoes, the fresh tomatoes should be the obvious selection

• Start with heating up the saucepan
• Finely shop the onion, garlic, celery leaves
• Briefly sautee them alone in the olive oil
• Add tomatoes and wait till the tomatoes turn into paste
• While the tomatoes are simmering away, coriander, coarse salt and white pepper and crush them in a mortar
• Add the spices mix to the tomatoes
• When the sauce becomes even enough, that means that it is almoast ready
• Add the cottage cheese to the sauce and mix it in. In two minutes after adding the cottage cheese remove the saucepan from the stove. Otherwise, you will get cottage cheese turning into a gooey substance
• And the sauce is ready.
  

The fresh potatoes:

• Boil some fresh potatoes till cooked, do not peel the potatoes or cut them
• Optionally, you can saute the potatoes slightly in olive oil, just to give them the crunchy outer shell
  

The presentation:

• cut the potatoes in half
  
• twist them around their axis,
  
• cover with the sauce and they are ready
• add lightly saute'ed onions on top.