Steam the potatoes in their skins for 10 minutes and then slice them thickly. Remove the skin from the tomatoes by plunging in boiling water and then slice thickly. Heat the oil and cook the tomatoes with the purée, water, seasoning and garlic until the sauce is a little reduced.
Put into a casserole dish with the potatoes and the olives and bake at
In Parmentier’s home town of Montdidier, a memorial statue to the potato pioneer shows people taking potatoes from the royal experimental gardens while the guards are away.
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