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4
Medium
Published 2024
During our travels we came across a delightful way of roasting smallish potatoes in their skins. Back home in the Aveyron, we have tried to replicate this, and this is the nearest we can get to what we tasted with such enjoyment many years ago.
In a roasting tin, melt the fat on top of the stove without letting it get too hot.
Cut each potato in half lengthwise and lay cut surface downwards in the pan. Keep the heat low so that the potatoes do not stick but that their