15 March 2020
Grenaille potatoes | Seasoning to cut Cep
For 2 people :
- 500 g baby potatoes
- Rosemary
- Thyme
- Coriander
- Rosemary
- Thyme
- Coriander
- 25g butter
- 1 clove of garlic

- Rinse the potatoes.
- Chop the garlic clove and sauté over low heat with butter and the chopped herbs.
- Fry the potatoes in a bit of oil.
- Arrange the potatoes in a dish, add some of the herb butter and cook for 20 minutes at 180°C.
- Halfway through cooking, add the end of the butter.
- Turn off the oven and leave the potatoes inside.
- Before serving, return the potatoes to 220°C in grill mode to brown them well.
- Remove fat, salt, pepper and add chopped fresh herbs.
- Serve with a few shavings of the Cèpe sharpening pencil.