
Grenaille potatoes
Simple, tasty, and ultra-crisp on the outside while remaining melt-in-your-mouth on the inside: grenaille potatoes with thyme, rosemary and Le Guérandais Guérande saltare an essential accompaniment to fine dining as well as Sunday lunches with the family.
A recipe that honors the grenaille potato, a raw and gourmet product, sublimated by the aromatic power of Guérande salt and the delicate Mediterranean notes of thyme and rosemary. Ideal as an accompaniment to meat, fish or even a vegetarian version with seasonal vegetables!
Personnes
4
Difficulty
Easy
Preparation
5 min
Cooking
40 min
Budget
Inexpensive

Idéal avec Crunchy thyme and rosemary
Ingredients
- 800 grammes de pommes de terre grenaille
- 3 cuillères à soupe d’huile d’olive
- Croquant Thym et Romarin Jardin Intense
- Fleur de sel de Guérande
- Poivre
- 2 gousses d’ail
- 2 branches d’herbes de provence
Preparation
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Start by preheating the oven to 200 degrees fan oven.
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Wash the potatoes in water and dry well. There's no need to peel them: their skins give them great flavor and that inimitable crunch!
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In a salad bowl, mix the grenaille potatoes with olive oil, pepper, Jardin Intense crunchy thyme and rosemary with Guérande salt, crushed garlic cloves, and herbes de provence if desired.
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Divide the grenailles and the mixture between them on a baking sheet lined with baking paper, without overlapping.
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Bake for 35 to 40 minutes, turning halfway through, until each potato is cooked, golden brown and melting.
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Remove the grenailles from the oven and serve the dish hot, with a pinch of Fleur de sel de Guérande if you wish.
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Serve your crispy grenailles with a variety of dishes and products, such as fresh seasonal vegetables, tasty meats, soups or fish recipes. They can be accompanied by a refreshing, slightly tangy sauce to enhance the taste of these raw, gourmet products: yoghurt, lemon and fresh herbs (such as chives).