Potatoes roasted and tapped à la Plancha Aquitaine Pro
Ingredients
1kg boiled potatoes
1 head garlic
2 sprigs rosemary
Olive oil
Fleur de sel
Pepper
Pink berries
Place the potatoes in cold, salted water and cook for around 10 minutes. Drain and coat with olive oil. Preheat the plancha to high heat for 15 minutes and lightly oil. Lower the heat to medium. Mash the potatoes with the bottom of a saucepan and place on the plancha with the crushed garlic and rosemary. Turn over when golden. Season with fleur de sel, pepper and pink berries.
