Ingredients for 4 servings
- 800 g (28 oz) potatoes
- Coarse salt
- 1 garlic clove
Recipe: Potatoes in their Jackets
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(4 reviews)
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Prep
5 min
Cook
30 min
Total
35 min
Servings
4 serv.
What could be simpler, you might say? Yet if you follow my advice, your potatoes will taste quite different...
Step-by-step directions
1 Choose potatoes of the same size if possible, unpeeled and of a waxy variety (such as ratte or belle de Fontenay).
2 Place them in a large pot, cover with cold water then add a pinch of 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 during cooking.
3 The boil should not be too vigorous. Your potatoes are cooked when a knife point sinks in effortlessly.
4 Then you can serve them with salted butter and a grind of black pepper (excellent) or peeled as sautéed potatoes. 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.
Chef Patrick's Comment
In eastern France, potatoes in their jackets are served hot with creamy 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.
Wine Pairing
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