Potatoes seasoning

Which Dishes to Use the Potato Blend In?

Like a true culinary assistant, the potato blend is the classic to have in your kitchen. Like any thematic blend, it is of course essential for making the recipe from which it derives its name. But being so easy to use, this ready-to-use blend can also be sprinkled wherever you like!

Our Recipe Ideas for Using the Potato Blend in Your Cooking

• Authentic Potatoes: sprinkle 1 tablespoon on your potato wedges;

•Herb Chicken: add 1 tablespoon of potato blend to your chicken before placing it in the oven;

•Lamb Skewers: add 2 teaspoons of potato blend to your lamb pieces before grilling them;

• Green Bean Stir-fry: sprinkle 2 teaspoons of potato blend on your beans before stir-frying them;

• Vegetable Tian: after arranging your vegetables in a dish, sprinkle 2 teaspoons of potato blend on top and then bake.

Discover here the recipe for potatoes

The Aromas of the Potato Blend

Notes of herbs and freshness emanate from the potato blend. The touches of garlic and thyme make this blend full of flavors.

What Is the Potato Blend Composed of?

The potato blend consists of thyme, oregano, garlic, salt, and black pepper from Madagascar.

Thyme, whose botanical name is Thymus vulgaris, is an emblematic aromatic plant of Mediterranean cuisine. It is a perennial plant of the Lamiaceae family, like oregano or mint. Growing in southern Europe, this aromatic plant mainly develops in a warm, sunny, and dry climate, which allows it to release pungent and fragrant aromas.

Oregano, whose botanical name is Origanum vulgare, is a perennial herbaceous plant of the Lamiaceae family, just like marjoram, a plant with which it is often confused. Indeed, these two plants are very close both in terms of botanical characteristics and medicinal or aromatic virtues. Oregano grows in Mediterranean regions, but you can still plant it in your garden anywhere in France as long as you expose it to the sun! The plant can reach up to 80 cm and is harvested in July. In cooking, we use the leaves, flowers, and stems.

The botanical name of garlic is Allium sativum. This perennial plant comes from the Lily family. Garlic is a vegetable plant that comes in the form of bulbs made up of a membrane. The plant can reach up to 40 cm in height and is planted in autumn and harvested in summer.

The salt used for this potato blend is the Himalayan pink salt diamond from Pakistan. Coming from the mines of Khewra, in the heart of the Himalayas, this gem salt has this beautiful pink color due to its iron content. Very pure, dry, and non-iodized, it is a salt rich in minerals and trace elements. The fossil sea salt crystals, actually called gem salt, mining salt, or earth salt, are free of pollution, additives, and unrefined. They are therefore 100% assimilable by the body. These mines are far from being exhausted; they contain 600 million tons of salt!

Black pepper from Madagascar is the fruit of the Piper nigrum plant, from the Piperaceae family. Harvested in the region of Tamatave, the grains of this pepper have very aromatic and warm notes. Harvested by hand, black pepper from Madagascar is first sorted manually, then washed with water, and finally dried in the sun.

The History of Potatoes

Potatoes come to us from South America. Originally from Chile and Peru, they appeared in Spain in 1534 and gradually made their way to France. Although they are appreciated today, initially the French were wary of this vegetable and thought it was animal food.

It is thanks to Antoine Parmentier that the potato is so popular today! In 1772, he participated in a competition to find a new edible plant. He presented the potato and won the prize from the Academy of Besançon. He launched the potato as a mass-market product with the support of King Louis XVI. Cooked in all its aspects, the potato is not ready to be forgotten!