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).
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Wash and dry selected potatoes of the same size.
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Prepare the salt dough by mixing the egg white and Le Guérandais coarse grey Guérande salt.
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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.
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Bake for 40 to 60 minutes, depending on the size of your potatoes.
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Preparing the sauce
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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.
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Service
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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.
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