Swedish-style potatoes with olive oil
Ingredients
For
4
personnes
- 8 medium potatoes
- 3 tablespoons of full-flavoured olive oil
- 1 teaspoon of herbes de Provence
- 1/2 teaspoon of garlic powder
- ½ teaspoon of Espelette chilli
- Fleur de sel
- Freshly ground pepper
Tip
For this Swedish-style potato recipe, choose a full-flavoured olive oil for its distinctive character, its vegetal notes and its aromas of leaves, freshly cut grass, artichoke, etc. Tip: to avoid cutting all the way through the potato, place a pair of chopsticks on either side of it; they’ll stop the knife from cutting all the way through.
Instructions
- Preheat the oven to 200°C.
- Wash and scrub the potatoes.
- Slice the potatoes into thin strips, without cutting all the way through (each potato should remain in one piece). Arrange the potatoes in a gratin dish.
- In a bowl, mix together the olive oil, herbes de Provence, Espelette pepper and garlic.
- Drizzle this mixture over the potatoes, then season with salt and pepper.
- Bake for 45 minutes, until the potatoes are golden brown.
- Serve as an accompaniment to a green salad or a meat dish.
Tip
For this Swedish-style potato recipe, choose a full-flavoured olive oil for its distinctive character, its vegetal notes and its aromas of leaves, freshly cut grass, artichoke, etc. Tip: to avoid cutting all the way through the potato, place a pair of chopsticks on either side of it; they’ll stop the knife from cutting all the way through.
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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