A fresh and simple recipe that can be prepared at home with a good grilling over a wood fire or outside around a barbecue!
Ingredients for 4 persons :
- 4 large potatoes (Monalisa, Charlotte)
- 1 shallot
- 10 sprigs of chives
- 400 g of cottage cheese
- 10 cl of heavy cream
- 1 tsp. 5-berry pepper
- Salt pepper
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Potatoes in foil, chive cream
A fresh and simple summer recipe that can be prepared at home or outside around a barbecue!
Preheat the oven to 180 ° C (th.6).
- Brush and wash the skin of the potatoes, pat dry and wrap each with a sheet of aluminum foil. Place them in an oven dish. Bake and cook for 45 to 60 minutes (depending on the size of the potatoes). Check the doneness of the potatoes (the potatoes are cooked when the tip of the knife easily penetrates the flesh through the aluminum foil). If the potatoes are tender, remove them from the oven.
- Peel, wash and chop the shallot.
- Wash, drain and cut the chives into small pieces.
- Place the cottage cheese and the cream in a small bowl, whisk vigorously. Add the shallot, chives and pepper. Season.
Place the chive cream in the fridge.
- Place the chive cream in the center of the table so that each guest can help themselves and place the potatoes on each plate.
- This recipe for potatoes in foil will go wonderfully with grilled red meat for summer menus.
- Potatoes can also be cooked under the embers of a barbecue or directly on the grill (with the same cooking time as in the oven).
- Chive cream is an equally pleasant alternative to a piece of butter.
- Depending on the size of the potatoes, this recipe can be served as a starter with smoked salmon in particular or as a main course!
Cellar side, wine accompaniment
Of course, if this preparation is served with grilled red meat, the pairing will largely depend on the meat chosen. Served rare, this one goes very well with tannic reds, allowing them to be enjoyed in their youth.
In general, we prefer to combine the sap of a Médoc with lamb, the spicy aromas and density of a Madiran with duck, while the freshness of a Cahors transcends horse meat. And if it's beef, then all of these structured wines, and more, will pay homage to him and be showcased by him.
But this potato dish can be eaten on its own and, in this case, the choice will have to be between supple and tender wines or slightly acidic if you want to give the dish a little depth. Thus, the fruitiness of an Ancenis Gamay or, if we want to enhance the aromatic nuances provided by chives, a white from the Sauvignon grape, such as a Quincy, will be ideal partners.
Recipe: T. Bryone, Photo: C. Herlédan