Sage potatoes, mustard and olive sauce Recipe


Deep-fry 6 leaves of sage in 175°C arachide oil

Boil 6 small Opperdoezer potatoes in salted water for about 15 mins, drain and cool a bit. Then rub the skin off and cool further.

Panfry them in 1 tbsp butter and a glug of sunflower oil till crispy, carefully make a cut in each one to insert a sage leaf

Briefly pan fry 1/2 shallot, 1/2 clove of garlic, 1/2 tsp mustard seeds and 10g sage leaves in 35g butter, then add 25g Taggiasche olives and deglaze with 25 ml Ricard or Pernod

Flambé the pastis then reduce to 10%

Add 125 ml vegetable stock, 1/2 tbsp grain mustard and 15ml double cream and simmer for 10 mins. Blend, sieve and season with salt and pepper.

Serve as shown

(A Joris Bijdendijk recipe)



from simple food, looking good
Sage potatoes, mustard and olive sauce Recipe

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Sage potatoes, mustard and olive sauce Recipe https://sweetteabiscuits.blogspot.com/2023/09/sage-potatoes-mustard-and-olive-sauce.html

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