Roasted potatoes with Moutarde de Meaux®



Preparation : 20 minutes

Cooking : 45 minutes


For 4 people:


  • 60 g of Moutarde de Meaux® Pommery®
  • 2 cl of olive oil
  • 80 g of butter
  • Thyme and bay leaf (at your convenience)
  • 1 head of pink or new garlic
  • 800 g of new potatoes from Ile de Ré
  • 2 bunches of young spring onions
  • 250 g of semi-salted butter
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Roasted potatoes with Moutarde de Meaux® Pommery®, spring onions and pink garlic




  • Wash the potatoes of the island of Ré then hollow them out with a spoon.
  • Heat the olive oil in the casserole. Pour in the washed and dried new potatoes.
  • Brown lightly for 2 minutes then add the blanched pink garlic cloves, thyme, bay leaf and butter. Season with salt and pepper.
  • Foam the butter, then close the lid. Put in the oven at 160°C for 10 minutes.
  • Lift the lid and add the spring onions. Stir to combine.
  • Re-foam on high heat and return to the oven for 4 minutes.
  • At the end of cooking, drain all the butter and stuff each potato with the Moutarde de Meaux® Pommery®.
  • Arrange the stuffed potatoes, the garlic confit, and the spring on the plate. Decorate with a bay leaf and a sprig of thyme.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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