Pommes boulangères

It is said that this recipe gets its name from the idea that local wives would take their dish of potatoes to cook in the dying heat of the village baker’s oven after work. Personally, I think this was more the sole privilege of the baker’s wife, thus avoiding a catalogue of problems I will not go into.

I once made pommes boulangères with the trimmings from a fresh foie gras. All I can say is ‘Mon Dieu!’