Scandinavian-Mediterranean potatoes
Ingredients
For
4
personnes
- 8 to 12 medium potatoes
- 3 tablespoons of traditional-style olive oil
- 2 sprigs of thyme
- 2 sprigs of rosemary
- Salt, pepper
Tip
These potatoes can be served with a mixture of Greek yoghurt, a tablespoon of traditional-style olive oil, a teaspoon of turmeric and finely chopped thyme.
Instructions
- Wash the potatoes so that you can eat the skin. Place two wooden chopsticks on your worktop, lay the potatoes on top, and cut thin slices into the potatoes until you reach the chopsticks (this helps you control your movements and prevents you from cutting right through the potato).
- Mix the traditional-style olive oil with the finely chopped thyme and rosemary. Brush the mixture onto the potatoes, then season with salt and pepper.
- Wrap the potatoes in baking paper (or aluminium foil). Cook for 40–45 minutes on the barbecue, keeping an eye on them as they cook.
Tip
These potatoes can be served with a mixture of Greek yoghurt, a tablespoon of traditional-style olive oil, a teaspoon of turmeric and finely chopped thyme.
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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