Ingredients
300 grams Sweet Potato
300 grams Red Potatos
3 tablespoon Extra Virgin Olive Oil
1 sprig Chopped Rosemary
40 grams Chèvre
1 tablespoon Melted Butter
1 tablespoon Oregano
200 grams Sweet Peas
Preparation
Bring 2 inches of water to a boil in a pot
Add sweet potatoes and red potatoes and boil covered for 30 minutes
Chill potatoes for 1 hour in a fridge
Dice potatoes and toss in the extra virgin olive oil
Sprinkle in the chopped rosemary & oregano and toss again
Crumble chèvre & add melted butter then mix them in very slightly mashing potatoes but retaining their diced shape
Add sweet peas and mix
Let sit for at least 15 minutes in the fridge
