Les pommes de terre orbec

Roast potatoes in their skins

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

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.

Ingredients

  • 4 tbsp duck or goose fat
  • 6 medium-floury potatoes, the size of a

Method

Preheat the oven to 200C/400F/gas mark 6.

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