- 1 kg of Roseval potatoes
- 1 bunch of fresh basil
- 1 tablespoon garlic salt
– Peel the potatoes and steam them for 30 minutes.
– Put the potatoes in a large bowl.
– Crush the hot potatoes coarsely, with a fork.
– With a spoon, add the Emile Noël organic French PDO olive oil, garlic and coarsely chopped basil.
– Adjust the salt, do not add pepper, as the garlic salt takes care of this.