Nicoise salad with red baby potatoes
05 - 04 - 2016
Boil the potatoes until done in the peel, cool down, and cut in half. Boil the beans, cool down, and split in two.
Salade de liège with yellow baby potatoes
05 - 04 - 2016
Steam the baby potatoes in their skin. Clean the green beans and break off the stems. Steam the beans al dente, then plunge into cold water.
Truffle potato and radish salad
14 - 03 - 2016
Cook the truffle potatoes in their skins (in lightly salted water). Leave them to cool until they are lukewarm and cut them into quarters.
Fish stew with duchess potatoes
22 - 10 - 2015
Boil the potatoes in salted water, drain and dry off. Press the potatoes through a food mill for a fine purée and stir in a knob of butter and egg yolks. Season to taste.
Hachis Parmentier Vitelotte casserole
22 - 10 - 2015
Peel and dice the potatoes. Chop up the celeriac and boil together with the potatoes in salted water with a drop of milk (take care it does not boil over).
Fried red and yellow baby potatoes and beef stew
21 - 10 - 2015
Boil the baby potatoes al dente in their skins and drain. Do this beforehand. Cut in half and fry on a low heat for half an hour in butter. Season with spices and serve.
Vitelotte mashed potatoes with Liège sausage
21 - 10 - 2015
Peel the potatoes and boil them. Drain off and let them dry in the pan. Press with a potato masher or a food mill and add the cream and spices. Mix well.
Potato skewer with bacon
21 - 05 - 2014
Parboil the baby potatoes for 10 minutes. Wrap each baby potato in bacon. Put them on a skewer and grill on the BBQ for 20 minutes.
Potato skewer with grilling sausage
21 - 05 - 2014
Parboil the baby potatoes for 10 minutes. Then cut them into slices at least 1 cm thick. Stick a slice of baby potato alternating with a slice of grilling sausage (or another piece of meat) on a skewer. Leave to marinade in a mixture of oil, mustard vinaigrette, shallot, tarragon and parsley. Grill the tasty skewer on the BBQ.
Teriyaki of salmon with truffle potatoes
18 - 12 - 2013
Steam the vitelottes until they are 95% done. Cut the potatoes into pieces. Cut the salmon into 8 portions and put a piece of potato and a piece of salmon on each cocktail stick. Coat everything with the teriyaki sauce and marinade for 10 minutes. Grill cocktail sticks until the salmon is half cooked and, in the meantime, again coat with the sauce.