Patates en Robe des Champs au Four (Baked Potatoes in Jackets)

This is a French technique for cooking whole potatoes in the oven.

Serves: 4Hands-on: 5 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 4 large potatoes (Bintje or Russet)
  • 6 Tbsp. crème fraîche
  • 2 Tbsp. Dijon mustard
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • Preheat the oven to 350°F. Wash the potatoes, and dry them thoroughly with a clean tablecloth. Wrap them in aluminum foil and cook until a knife easily pierces the middle of the potato.
  • In a medium bowl, combine the cream with the mustard, salt, and pepper. Serve the potatoes hot with the sauce on the side.
  • Serve immediately.