
Salt-crusted potatoes yogurt sauce
Personnes
6
Difficulty
Easy
Preparation
60 min
Cooking
50 min
Budget
Inexpensive

Idéal avec Moist coarse salt

Idéal avec Flavored salt
Ingredients
- 18 PETITES POMMES DE TERRE À CHAIR FERME
- 1 BLANC D’OEUF
- 2 KG DE GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
- 3 BRANCHES DE THYM FRAIS
- 40 CL DE YAOURT NATURE
- 1 C. À SOUPE DE CRÈME FRAÎCHE
- QUELQUES BRINS DE CIBOULETTE
- 1 C. À CAFÉ DE PAPRIKA DOUX
- UNE PINCÉE DE SEL DE GUÉRANDE LE GUÉRANDAIS AUX LÉGUMES
- POIVRE DU MOULIN
Preparation
-
Cooking potatoes
-
Turn on the oven to 220°C (Th.7-8).
-
Wash and dry selected potatoes of the same size.
-
Prepare the salt dough by mixing the egg white and Le Guérandais coarse grey Guérande salt.
-
In a tinfoil mould, pour a thin layer of salt paste and sprinkle with thyme leaves. Arrange the potatoes fairly close together on this bed and cover with the remaining salt paste.
-
Bake for 40 to 60 minutes, depending on the size of your potatoes.
-
Preparing the sauce
-
Mix the crème fraîche and yoghurt, add a pinch of Le Guérandais Guérande Vegetable salt, a turn of ground pepper and sprinkle with paprika. Add the chopped chives and set the sauce aside in the fridge.
-
Service
-
Turn the salt "cake" out onto a board, break the surface and scoop out the potatoes. Serve with the sauce as an accompaniment to white meat or fish.