Stéphane Reynaud

Pommes de Terre et Olives Noires

Potato and Black Olives

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Potatoes 1 kg
  • Greek-style dry-salted olives 150 g
  • Olive oil

Method

  1. Peel the potatoes, cut into cubes and cook in a saucepan filled with water for 30 minutes, then put them through a food mill.
  2. Pit the olives and chop them well.
  3. Add the olive oil, thyme leaves and chopped black olives to the potato purée, then season.