1 Bring 2.1 qt (2 liters) of water to a boil, salt with coarse salt then add the dose of saffron or a tablespoon of turmeric, 1 bay leaf and a bit of thyme flowers; when boiling, place your potatoes and cook for 15 minutes at a gentle simmer.
2 Using the tip of a knife, test if they are cooked; if they are, remove from heat and let sit covered for 10 minutes.
3 Remove your potatoes and with a fine knife, cut thick slices (1/2 cm), then using a cookie cutter, cut them: so they will all be the same diameter, then place them flat on a baking sheet and let them cool.
4 10 minutes before eating, in a salad bowl pour your tablespoon of balsamic, salt (lightly) and pepper then add the 2 oils pour in your sprouts and stir then put in the fridge.
5 Take half a red pepper and cut it into thin strips. Blend the rest of the peppers (1 +1/2) with a touch of olive oil and a pinch of cayenne pepper.
6 In a bowl mix the tapenade well.
Plating
A few potato petals topped harmoniously with tapenade (with a spoon or piping bag) a pepper strip on top, the small bouquet of sprout salad in the center and a few drops of red pepper coulis and balsamic vinegar around. A nice elegant appetizer for a summer meal.
The Bintje is the name of the variety of this potato called 'all-purpose' with which you can practically cook all your recipes (see our report).
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