Patates en Robe des Champs au Four (Baked Potatoes in Jackets)
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This is a French technique for cooking whole potatoes in the oven.
Hands-on: 5 minutesTotal: 35 minutes
- 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.