Potato fritters with olive oil
Ingredients
- 500g potatoes (Bintje or Belles de Fontenay)
- ½ teaspoon of fine salt
- Intense-flavoured olive oil
- Freshly ground pepper
- 6 sprigs of parsley or chervil
- Nutmeg (optional)
Tip
Instructions
Peel the potatoes and place them in a large bowl of cold water to rinse them and prevent them from turning brown. Dry the potatoes thoroughly with a tea towel. Wash, dry and then finely chop the parsley or chervil.
- Using a food processor (or by hand), grate the potatoes using a coarse grater.
- Mix the potatoes with the salt, 8 turns of the pepper mill and the chopped parsley (or chervil). If you like, you can add a little nutmeg.
- Heat a drizzle of olive oil in a small frying pan. Place three small mounds of potatoes in the pan and press them down with a spoon to help them cook.
- Leave to cook over a low heat for 7 to 8 minutes, then turn the patties over. Cook the other side until golden brown for 7 to 8 minutes.
- Repeat the process until you have used up all the potatoes, adding a little oil to the frying pan each time you cook a new batch.
And finally, tuck in straight away!
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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