Potatoes with olive oil, Camargue fleur de sel, grilled sesame seeds and dried black olives (Languedoc Sun N°29 / Provence Sun N°2)
Potatoes with olive oil, Camargue fleur de sel, grilled sesame seeds and dried black olives
1kg of new potatoes preferably sables from Aigues-Mortes
2 sprigs of rosemary
25 cl olive oil
One soup spoon of Camargue rock salt
100 grs black olives à la Grèque.
Fleur de sel*
A pinch of chives
Grilled sesame seeds
Put the stoned olives in the oven and cook at 150° for 1½ hours lowering the temperature towards the end to 80/100°C. Chop them roughly.
Boil the scrubbed potatoes in their skins, adding the rosemary and a soup spoon of rock salt. Test the potatoes with a fork until cooked and reserve a little of the water.
Peel the potatoes and ﬂatten them with a fork incorporating 20cl of the potato water.
Add the olive oil progressively, the chopped chives and complete the seasoning with some ﬂeur de sel.
While the potato mixture is still hot place in a glass dish with the chopped dried olives, a pinch of ﬂeur de sel, the sesame seeds and a pinch of chives.
* Fleur de sel is never used in cooking but always added after.
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