Pommes rôtie
Roasted potatoes, served with a whole baked cheese. Ratte potatoes seasoned with hard herbs - crispy golden exterior perfect for dipping
Pommes rôtie (4 portions)
1kg Potato (Pink fir)
4 Garlic (cloves)
10 Sage (leaves)
4 Thyme (sprigs)
125g Butter
Salt + pepper
1 Vacherin Mont d’or
50ml White wine
Boil the potatoes in boiling salted water until tender. Take out of the pan and leave to cool slightly.
Once slightly cooled, crush the potatoes slightly. Start to colour them in a frying pan over a medium heat. Once golden brown on one side, flip the potatoes and add: butter, garlic, herbs and seasoning.
Baste the potatoes with butter until crisp and golden brown all over.
Bake the vacherin in the oven at 180C for 10-15 minutes. This should be soft the whole way through.
Plate up and enjoy!
