Potato salad, pesto tomatoes dried by Laurent Mariotte

Ingredients

For 4 servings

• •800 g 800 g of Annabelle or Charlotte potato
• •100 g 100 g of duck fat
• •4 4 new onions
• •1 1 dried oil tomato jars
• •2 gousse 2 cloves of garlic
• •50 g 50 g of gables
• •olive oil
• •50 g 50 g grated parmesan
• •200 g 200 g of fresh goat
• •2 2 branches of flat parsley
• •fine grey salt
• •mill pepper

Method

1. 1.Preheat the plancha to 160°C.
2. 2.Wash the potatoes and dry them. Cut into 2-3 mm thick slices and place in a bowl.
3. 3.Season and pour the duck fat. Mix it all and place on the plancha. Stir regularly to color the potatoes evenly. Count 20 minutes of cooking.
4. 4.Pour the contents of the tomato jar into the blender bowl.
5. 5.Add a grated garlic pod, pine nuts and Parmesan.
6. 6.Mix then complete with olive oil if necessary. Correct seasoning.
7. 7.Cut the new onions into four and add to the potatoes.
8. 8.Grate the second clove of garlic on the whole and add the crushed parsley; Mix it all together.
9. 9.In a salad bowl, beat the faitselle with a little olive oil, salt and pepper to make it smooth.
10. 10.In the bottom of the dish, spread out the pan and add some pistou. Place the potatoes on the cheese and finish with a few spoons of tomato pesto.