Potatoes with chermoula
Ingredients
- 500 g potato
- 1 bouquet parsley
- 1 bouquet coriander
- 3 gousses garlic
- 1/2 c. à café cumin
- 1/2 c. à café paprika
- 3 à 4 c. à soupe Nîmes olive oil PDO
- 1 jus lemon
- 1/2 c. à café Espelette chilli
- Salt, pepper
Tip
Instructions
- Prepare the potatoes. Peel, wash and chop them into pieces. Steam the potatoes with a little salt. Once cooked, drain them and leave them to cool whilst you carry on with the rest of the preparation.
Prepare the chermoula: rinse the herbs (parsley and coriander), strip the leaves from the stems, keeping the tender parts of the stems. Remove the germ from the garlic cloves. Finely chop the fresh herbs and the garlic cloves. Season with salt and pepper, add the remaining spices (cumin, paprika and Espelette pepper) and mix everything together well. Pour in the lemon juice and olive oil, then mix again.
Pour the chermoula into a saucepan and heat over a low heat; when it is piping hot, pour it over the potatoes. Mix everything together well so that the potatoes absorb the sauce thoroughly. Serve warm or cold.
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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