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Pommes de Terre aux Herbes
- Serves
6
- Difficulty
Easy
- Ready in
55 min
By Joanne Harris and Fran Warde
Published 2005
Freshly picked herbs make all the difference to this dish. I grow my own (and anyone with a window-ledge can do the same), but I find that in the warmer regions of France, most herbs are generally far more strongly flavoured than they are at home. Be generous with them – this dish should be almost like a salad that can be enjoyed hot or cold.
Ingredients
Method
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