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!
Tips :
To unleash all the flavors of your dish and sublimate it while playing with textures: before putting the grenaille potatoes in the oven, add a turn of the mill of our croquant de thym et de romarin from the Jardin Intense range.
As it slowly dissolves during cooking, it salts the skin and flesh of the grenaille potatoes thoroughly without excess, and coats them with unique flavors. The combination of the heady, balanced scents of thyme and the intense flavors of rosemary crystallized with Le Guérandais Guérande Salt.
A powerful seasoning, full of fragrance and with a delicate crunch that will give added depth to your pommes grenailles as well as to all your meat, fish and seasonal vegetable recipes.
Our Jardin Intense thyme and rosemary crunch is used with a turn of the mill, added before or after cooking, and adds great flavor and texture to your dishes.
Le Guérandais Guérande Salt is a 100% natural salt, unrefined, unwashed, non-iodized and unbleached: it has therefore retained all its natural flavor, minerals and benefits. It's a pure product of nature, harvested by hand from the Guérande salt flats using age-old know-how. The fruit of the marriage of ocean, sun and wind.
Serves 4
Difficulty
Easy
Preparation
5 min
Cooking
40 min
Budget
Inexpensive
Ideal with Crunchy thyme and rosemary
Ingredients
Serves 4
For the recipe you will need :
- 800 grams french fries
- 3 tablespoons olive oil
- Croquant Thym et Romarin Jardin Intense
- Flower of Guérande salt
- Pepper
- 2 garlic cloves
- 2 sprigs 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).
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