Accordion potatoes
Photo credit: Céline de Cérou
Perfect as a side dish, these potatoes aren’t quite your run-of-the-mill variety: they’re accordion potatoes. Cutting them into strips makes them both attractive and tasty: the spices from the delicious sauce seep right into the potato! Olive oil from the Vallée des Baux-de-Provence PDO will be perfect for this recipe. Bon appétit!
Ingredients
For
4
personnes
- 4 large potatoes
- 2 c. à soupe olive oil from the Baux-de-Provence Valley PDO
- ½ c. à café smoked paprika
- ½ c. à café garlic powder
- ½ c. à café onion powder
- ½ c. à café oregano
- 2 brins rosemary (or 1 teaspoon of ground rosemary)
- Salt, pepper
Astuce
For this spicy tomato sauce, choose an olive oil from the Vallée des Baux-de-Provence, PDO (intense flavour), for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these intense-flavoured olive oils: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil from the Picholine variety, Rougette de l’Ardèche, Aglandau, Salonenque…
Instructions
- Preheat the oven to 200°C.
- Mix all the ingredients (except the potatoes and rosemary) in a bowl.
- Peel and wash the potatoes.
- Cut the potatoes into thirds lengthways. Place each piece between two wooden skewers and score each piece either across the width or diagonally (the skewers prevent you from cutting right through the potato; the pieces should be scored but remain intact).
Place the pieces side by side on a baking tray and brush them with the olive oil and spice mixture from the Vallée des Baux-de-Provence PDO. Sprinkle with finely chopped rosemary and bake for 25 to 30 minutes.
Astuce
For this spicy tomato sauce, choose an olive oil from the Vallée des Baux-de-Provence, PDO (intense flavour), for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these intense-flavoured olive oils: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil from the Picholine variety, Rougette de l’Ardèche, Aglandau, Salonenque…
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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