For: 4 people • Preparation : 10 minutes • Cooking time : 45 minutes • Difficulty : easy
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Ingredients
- Large firm-fleshed potatoes: 0.8 kg
- Fresh butter: 80 g
- Old-fashioned mustard: 60 g
Recipe process
- Wash the potatoes then place them on a bed of coarse salt in the oven at 220°C. Cook for 45 minutes to 1 hour.
- Check the cooking by pricking with a knife. Cut the potatoes in half lengthwise.
- Remove the flesh and mash lightly with a fork, incorporating the beurre noisette (see internet), mustard and seasoning.
- Mold the mixture into a 100mm diameter circle. Leave to set in the fridge.
- Brown gently in a large non-stick frying pan on each side, allowing to form a nice crust and caramelize.
- Uncircle.
