Petatou

Name: Petatou
Yield: Serves 4
Cuisine: American
Ingredients: pepper; 1 cup/225 ml heavy cream; 1 egg yolk; 2 tbsp/28 g flat parsley leaves, chopped; 4 ounces/112 g soft goat cheese, cut into 4 equally sized portions; 1 tbsp/14 g fresh thyme leaves, chopped; ½ lb/225 g niçoise olives, pitted and chopped; salt; ¼ cup/56 ml plus 2 tbsp/28 ml extra-virgin olive oil; 2 tbsp/28 ml balsamic vinegar; 2 lb/900 g red bliss potatoes, cut in half, skin on

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

(from Jean-Michel Diot)

Ingredients

2 lb/900 g red bliss potatoes, cut in half, skin on
salt
½

Americas
Europe
United States
France
Starter
Gluten-free
Vegetarian
New York
Mediterranean

Method

Prep the Potatoes

Place the potatoes in the medium pot and add water to cover. Add about 2 tablespoons of salt and bring to a boil. Cook for 20 minutes, then remove from the heat and drain off the hot water. Let the potatoes cool under running water. When they a