Potatoes with olive oil, Camargue fleur de sel, grilled sesame seeds and dried black olives (Languedoc Sun N°29 / Provence Sun N°2)
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Potatoes with olive oil, Camargue fleur de sel, grilled sesame seeds and dried black olives
Ingredients
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
Preparation
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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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).
Carole Rommene
