Ingredients :

• Noirmoutier New Potatoes — The skin is so thin that we don’t peel them — it’s intentional, as it melts during cooking. If you can’t find Noirmoutier specifically, use Charlotte, Ratte, or Amandine. The key is that the variety must be waxy and hold together after boiling.
• Fresh Sea Beans (Salicornia) — Found in season (spring-summer) at good greengrocers, specialty stores, or coastal markets. If you can’t find any, arugula or watercress will do for bitterness and freshness — it’s different, but it works.
• Honey and Balsamic Vinegar — The duo that makes the sauce. Honey brings sweetness and shine, balsamic brings acidity and depth. No need for a 20-year-old balsamic — a supermarket one is more than enough here.
• Shortcrust or Puff Pastry — Shortcrust: stays crispy even in contact with the sauce, easier to handle. Puff: becomes tender underneath and well-browned on top, it’s more indulgent. Store-bought is fine, homemade is better if you have ten minutes to spare.