Oven-baked potato rösti with Provençal olive oil – matured olives PDO
Ingredients
For
4
personnes
- 4 large potatoes
- 3 tbsp olive oil from Provence – ripened olives PDO + a drizzle
- Chopped parsley
- 1 pinch of salt
- 1 egg
- 50g of grated cheese (such as Comté PDO, for example)
Tip
We recommend using a traditional-style olive oil from Provence – PDO ripened olives – for its mild flavour and aromas of black olives, candied fruit, woodland and/or toast. You can also use olive oil from the Vallée des Baux-de-Provence – made from PDO olives – or from Aix-en-Provence – made from PDO olives.
Instructions
- Peel, wash and then grate the potatoes (using a coarse to medium grater).
- Drain, then pat dry quickly with a tea towel (or kitchen paper).
- In a mixing bowl, combine the potatoes, olive oil, parsley and salt, then mix well. Next, add the beaten egg and half the grated cheese.
- Shape them into slightly flattened patties using the palm of your hand.
- Gently place them on a baking tray lined with baking paper.
- Sprinkle over the remaining grated cheese and a drizzle of olive oil.
- Bake for 40 minutes in an oven preheated to 190°C.
Tip
We recommend using a traditional-style olive oil from Provence – PDO ripened olives – for its mild flavour and aromas of black olives, candied fruit, woodland and/or toast. You can also use olive oil from the Vallée des Baux-de-Provence – made from PDO olives – or from Aix-en-Provence – made from PDO olives.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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