Name: Pommes boulangères
Yield: Serves 6-8
Ingredients: 1.5 kg waxy potatoes; 2 tablespoons olive oil; 125 g butter; 1 tablespoon white wine vinegar; 750 ml cold water; a good splash of oil or a little butter; flaked sea salt; 3 white onions, peeled (reserve and trimmings skins for stock) and finely sliced; flaked sea salt and black pepper; 1 fresh chicken carcass (or leftovers from a roast); leaves from 5 sprigs of thyme (reserve stalks for stock)

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

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!’