Baked potatoe fritters, with PDO huile d’olive de Provence – olives maturées

Baked potatoe fritters, with PDO huile d’olive de Provence – olives maturées

4 persons
15 minutes
40 minutes
minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d’olive de Provence – olives maturées

Tips and tricks

We advise you to use a traditional-tasting PDO olive oil from Provence – olives maturées (matured olives) for its sweetness and aromas of black olives, candied fruit, undergrowth and/or toasted bread, which go very well with red cabbage.

You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées and Aix-en-Provence – olives maturées.

Ingredients

  • 4 large potatoes
  • 3 tbsp. + 1 drizzle PDO huile d’olive de Provence – olives maturées
  • Chopped parsley
  • 1 pinch of salt
  • 1 egg
  • 50g grated cheese (such as PDO Comté)
  • Peel, wash and grate the potatoes (medium/coarse grater).

  • Drain and quickly dry with a cloth (or paper towel).

  • In a bowl, mix the potato, olive oil, parsley and salt. Add the beaten egg and half the grated cheese.

  • Shape into patties, flattening them slightly with the palm of the hand.

  • Gently place them onto a baking sheet lined with greaseproof paper.

  • Sprinkle with the rest of the grated cheese and drizzle with olive oil.

  • Bake for 40 min in an oven preheated to 190°C.



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