Potato buns

Huile d'olive de Haute-Provence PDO
Intense flavour
Potato buns
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Brunch and breakfeast Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 3 large potatoes
  • 80 g potato starch
  • 2 c. à soupe Haute-Provence olive oil PDO
  • 1 c. à café grated nutmeg
  • Herbes de Provence
  • 100 g county
  • Espelette chilli (optional)
  • Salt, pepper

Astuce

Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...

Instructions

  • Peel and wash the potatoes. Cut them into large cubes and cook them in boiling salted water.
  • Meanwhile, cut the Comté into pieces.
  • Once cooked, mash the potatoes until smooth, then mix in the Haute-Provence olive oil PDO, the spices and herbs, and finally the potato starch.
  • Knead the dough, divide it into several balls and roll them out. Place the pieces of Comté cheese on top and seal them, shaping them like a bun (burger bun).
  • Cook for 5 to 7 minutes on each side in a frying pan with a little Haute-Provence olive oil PDO.

Astuce

Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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