When I was developing this recipe, I intended to create an accompaniment for a sauce gribiche… because this classic French sauce is so rich and delicious - it almost steals the show from the ingredients it accompanies! Pairing it with baby potatoes and leeks creates a kind of broken down potato salad… so it makes it a little fancier than the original recipe and impresses when entertaining! I sincerely hope you try it!!
Servings: 2-4
Preparation: 20 minutes
Cooking: 20 minutes
Ingredients :
Gribiche sauce:
- 3 hard-boiled eggs, grated
- 2 tbsp capers, coarsely chopped
- 8 small gherkins (Maille), finely chopped
- 3 tbsp flat-leaf parsley, finely chopped
- 3 tbsp mayonnaise or garlic mayo (Hellmann's)
- 3 tbsp olive oil
- ¼ cup sunflower oil
- Zest of a lemon
- Zest of half a lemon, or more to taste
- ½ tsp kosher salt
- Pepper, to taste
Roasted potatoes and leeks:
- 300g ratte potatoes or baby potatoes
- 1 small leek, washed and cut into 1-inch pieces
- 3 tbsp sunflower oil
- 1 tbsp olive oil
- Maldon salt
- Fresh flat-leaf parsley, finely chopped
Steps:
- Add the potatoes and leek pieces to a pot. Fill with water and bring to the boil. Cook for about 10 minutes until the potatoes and leeks are tender when inserted with a knife.
- Meanwhile. Grate or chop the eggs quite finely and transfer to a bowl. Add all the other ingredients, mix and set aside.
- When the potatoes and leeks are ready, drain them and cut the potatoes in half. Drain the leeks well to remove as much water as possible.
- Heat a large cast iron skillet with the sunflower oil. Fry the potatoes and leeks for at least 3 minutes on each side, you want a nice golden caramelization. Set aside.
- Serve the gribiche sauce on a plate and add the leek and potato pieces on top. Sprinkle with a drizzle of olive oil, a pinch of Maldon salt and chopped flat-leaf parsley. SO good.