1 Choose potatoes of similar size if possible, unpeeled and of a firm variety (ratte or belle de Fontenay for example).
2 Place them in a large pot, cover with cold water then add a little thyme flowers and a bay leaf. Salt at 9 grams of coarse salt per liter of water. You can also add a crushed garlic clove to the cooking.
3 The boiling should not be too vigorous. Your potatoes are cooked when the tip of a knife sinks in without effort.
4 Then you can serve them with salted butter and a grind of pepper (excellent) or peeled and sautéed. If you make them as a salad to accompany cervelas or herring fillets, remember to dress them while still hot, otherwise the seasoning will slide off and won't penetrate inside.
In eastern France, potatoes in their skins are served hot with farmhouse munster cheese accompanied by a good Riesling (a marvel). You can also serve them cut in half on the plate with a generous spoonful of vacherin Mont-d'Or on top, a small green salad on the side: simple but delicious.
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