Serves: 4 people • Prep: 10 minutes • Cooking: 45 minutes • Difficulty: easy
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Ingredients
- Large firm-fleshed potatoes: 0.8 kg
- Fresh butter: 80 g
- Moutarde de Meaux® Pommery®: 60 g
Method: Macaire potatoes with wholegrain mustard
- 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 they're cooked by piercing with a knife. Cut the potatoes in half lengthwise.
- Scoop out the flesh and mash lightly with a fork, mixing in the browned butter (beurre noisette — see online for method), the mustard and the seasoning.
- Mold the mixture into a 100mm diameter ring. Leave to set in the fridge.
- Gently brown each side in a large non-stick pan, letting it form a good crust and caramelize.
- Remove the ring.
