Recipe for Grenaille Potatoes & Porcini Mushrooms
For 2 people:
- 500 g of baby potatoes
- Rosemary
- Thyme
- Coriander
- 25 g of butter
- 1 clove of garlic
- 1 seasoning stick with Cèpe
- Rinse the potatoes.
- Chop the garlic clove and sauté gently with butter and chopped herbs.
- Sauté the potatoes in a little oil.
- Place the potatoes in a dish, add some of the herb butter, and cook for 20 minutes at 180 °C.
- Halfway through cooking, pour in the remaining butter.
- Turn off the oven and leave the potatoes inside.
- Before serving, put the potatoes back at 220 °C in grill mode to brown them well.
- Remove the fat, salt, pepper, and add chopped fresh herbs.
- Serve accompanied by a few shavings of the Cep mushroom pencil.
