I know, I know the season of la bonnotte de Noirmoutier is gone for a long time (this was in may) but I found this article (and another) that was, and I told myself that it would be a shame not to publish !!! One of the aunts of Mr. we had, during the season, brought back bonnottes and this was, for me, the first taste experience of these little jewels. Then, to their honour, what better than a beautiful ham, pata negra.

A perfect recipe for the aperitif, where one expects, not necessarily the potato ! Anyway, you can, at this season, to replace the bonnotte for the potato shot that abounds at this time.

Toast potatoes bonnottes of Noirmoutier and Pata Negra

Ingredients (for 4)

  • 8-10 potatoes granules (in this case, the bonnotte de Noirmoutier)
  • 6 slices of pata negra ham
  • 1 good baguette with cereals
  • 1 clove of fresh garlic
  • olive oil
  • chives
  • salt and pepper


Cook the potatoes in a dress of the fields (potatoes are simply boiled and it has kept the skin on) for about 15 minutes (variable depending on their size). Once cooked, let cool and cut into two.

Preheat the oven to 200°.

Cut the bread into thin slices (about 16), arrange the slices on a baking sheet and drizzle with olive oil. Bake in the oven for 5 minutes.

Cut a garlic clove in half and rub the bread with.

Add on each toast half a potato, seasoned, a piece of ham and a sprig of chives. Pour a drop of olive oil on each toast and enjoy.

Written by Doc

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