Potato in its skin with olive oil sauce
Ingredients
For
4
personnes
- 4 medium potatoes
- Aluminium foil
- 1 plain yoghurt (or Greek-style yoghurt)
- ½ bunch of chives
- 3 teaspoons of traditional-style olive oil
- ½ lemon
- Salt, pepper
Tip
These potatoes are the perfect accompaniment to grilled meat.
Instructions
- Wash the potatoes thoroughly, then wrap each one in a sheet of aluminium foil (the foil must be folded tightly around each potato).
Bake for 45 minutes at 200°C. As cooking times vary depending on the size of the potatoes, prick them with a fork to check they are cooked – the fork should slide easily through the flesh (be careful not to burn yourself when opening the aluminium foil!).
- Next, finely chop the chives. In a bowl, mix the yoghurt with the olive oil, the juice of half a lemon and the chives. Season with salt and pepper to taste.
- Fold the aluminium foil around the potato, make a slit in the middle and spoon 1 to 2 tablespoons of sauce into it before serving.
Serve with grilled meat.
Tip
These potatoes are the perfect accompaniment to grilled meat.
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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