Ricotta and avocado dip with boiled potatoes

Ingredients for 2 servings:

• 500 g potatoes
• 1 lemon(s), untreated
• 250 g ricotta
• 2 tbsp olive oil
• some salt
• ½ tsp chili flakes, dried
• 1 avocado(s), ripe
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the potatoes and cover with salted water in a pot, cover, bring to a boil, and simmer for 20 minutes. Meanwhile, wash the lemon, finely grate 1 teaspoon of zest, and squeeze out 3 teaspoons of juice. Mix the ricotta with 1/2 teaspoon of lemon zest, 2 teaspoons of lemon juice, and 1 tablespoon of olive oil. Season with salt and 1/4 teaspoon of chili flakes. Halve the avocado, remove the pit, peel, and finely dice the flesh. Mix with 1 teaspoon of lemon juice. Finely chop the chives. Mix half of the avocado and the chives into the ricotta. Drain the potatoes, let them cool briefly, and peel. Sprinkle the ricotta dip with the remaining avocado, chives, 1/2 teaspoon of lemon zest, and 1/4 teaspoon of chili flakes. Drizzle with 1 tablespoon of olive oil and serve with the potatoes.