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Recipe for 6 people
- 18 small, firm-fleshed potatoes
- 1 egg white
- 2 kg of Le Guérandais coarse grey Guérande salt
- 3 sprigs of fresh thyme
- 40 cl of natural yoghurt
- 1 tbsp of crème fraîche
- A few sprigs of chives
- 1 tsp of sweet paprika
- A pinch of Le Guérandais Guérande salt with vegetables
- Ground pepper
Cooking the potatoes
Heat the oven to 220°C (Mark 7-8).
Wash and dry the potatoes, which should all be of the same size.
Prepare the salt paste by mixing the egg white with the Le Guérandais coarse grey Guérande salt.
Pour a thin layer of salt paste into an aluminium foil mould and sprinkle with thyme leaves. Lay out the potatoes quite close together on this bed and cover them with the remaining salt paste.
Place in the oven for 40 to 60 minutes, depending on the size of your potatoes.
Preparing the sauce
Mix the crème fraîche and the yoghurt, add a pinch of Le Guérandais Guérande salt with vegetables and a touch of ground pepper and sprinkle with paprika. Add the chopped chives and put the sauce in the fridge.
Remove the “cake” of salt to a board, break the surface and take out the potatoes. Serve them with their sauce as an accompaniment to a white meat or fish.