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Potatoes sautéed with Camargue salt “Le Vigneron”

Potatoes sautéed with Camargue salt “Le Vigneron”

Recipe for sautéed potatoes with Camargue salt "Le Vigneron"

Stéphanie, co-founder of the Atelier du Sel shares with you one of her favorite recipes, sautéed potatoes with Camargue salt "Le Vigneron", flavored with red wine and shallot.

To start, it is imperative to choose the right variety of potatoes ! Prefer firm flesh that will hold up well when cooked, such as Roseval, Ratte, Franceline or Charlotte . Or even better, local varieties grown in the sand, such as Jazzy or Annabelle .

Preparation time

Preparation: 5 minutes

Cooking: 15 minutes


For 4 people :


Peel and wash the potatoes then cut them into cubes about 1.5 cm thick. Peel and cut the shallots in half.

Sizzle your olive oil in a sauté pan or skillet. Put your shallots and potatoes in it then coat them with fat while stirring them.

Add the Camargue salt “Le Vigneron” and the pepper “5 berries” to your liking.

Over high heat and covered , brown your potatoes without stirring them for about 4 minutes.

Lower the heat, turn them over and cover again. Let them brown for 10 minutes over medium heat , turning them from time to time.

When they are melting on the inside and deliciously crispy on the outside, remove them from the heat, drain them if necessary.

Let the knob of butter melt on it and serve immediately!

You can accompany them with a good shallot flank steak, with which “Le Vigneron” Camargue salt will also go wonderfully well.

The trick

For this recipe, use a spatula or a wooden spoon, this will prevent the sautéed potatoes from becoming a mash!

Bon appetit and see you soon for new recipes!

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Discover our Camargue Salt "Le Vigneron" and the entire Atelier du Sel flavored Pepper & Salt range.