Pommes à l’Huile

Potatoes Seasoned with Alliums and Olive Oil

Preparation info

    • Difficulty

      Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

Method

Boil or steam in their skins, without overcooking, kilos ( lb) of potatoes, then drain and peel them. Chop finely as much as you like of onions, shallots, garlic and parsley, and put them in a wide pan with a wineglass of olive oil on a low heat. (You are not going to fry the alliums, they should be almost raw.) Cut up the potatoes roughly and add them to the pan, with salt and plenty of ground black pepper. Turn them about in the oil and alliums with a wooden fork and serve hot with a boiled cotechino or zampone or with grilled smoked sausages; have plenty of red wine to drink with them.