Paula Wolfert

Baby Creamer Potatoes Cooked in the Devil’s Pot

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

It takes about an hour and a half to prepare these potatoes on top of the stove. Please remember to shake the pot every fifteen minutes to ensure uniform crusting.

In the Charentes, the home cook will accompany these potatoes with thin slices of the best-cultured butter.

Ingredients

  • 1½ to 2 pounds small waxy potatoes, such as creamers, fingerlings, or baby Yukon Golds, rinsed, scrubbed, and dried
  • 1 garlic clove, halved
  • 1

Method

  1. About 1½ hours before serving, rinse the potatoes and scrub them well, but do not peel them. Dry the potatoes thoroughly.
  2. Rub the garlic all over the inside of the diable. Place the dry potatoes in the clay pot and toss them with the salt. Cover with a round of parchment and the lid, set on a heat diffuser over medium-low heat, and cook for 15 minutes.</