Recipe: Potatoes in their jackets

1- Choose potatoes of the same size if possible untreated and of firm variety (ratte or belle de fontenay for example)

2- Place them in a large container, cover with cold water then add a little thyme flowers and a bay leaf, then salt at 9 grams of coarse salt per liter of water. you can also add to the cooking a crushed garlic clove.

3- The boil should not be too vigorous, your potatoes will be cooked when the tip of a knife goes in without effort.
Then you can serve them with salted butter and a grind of pepper (excellent) or peeled as sautéed potatoes. if you make them as a salad to accompany cervelat or filets of herrings don't forget to dress them while still hot otherwise the seasoning will slide off your potatoes and won't penetrate inside.
In eastern France potatoes in their jackets are served hot with a farmhouse munster accompanied by a good riesling (wonderful), you can also serve them cut in half on the plate with a nice spoonful of vacherin mont d'or on top, a small green salad on the side, simple but delicious.