|Preparation||Resting||Cooking||Start to finish|
|22 min.||20 min.||1 hour||1 hour 42 min.|
|1||Preheat the oven to 200°C (390°F).|
Wash the potatoes, scrubbing them thoroughly under running water. Use large potatoes if possible, like samba or belles de Fontenay (King Edwards are good in Britain).
Place them on a baking tray without wiping dry and put in the oven.
|2||Meanwhile, finely chop the herbs and put in a bowl with 100 g butter, 1 teaspoon lemon juice, salt and pepper.|
|3||Mix with a fork.|
|4||Tip the mixture onto a sheet of plastic film and roll up to produce a cylinder.|
|5||Twist the ends of the film firmly, rather like a sweet wrapper, and put to wait in the fridge.|
|6||Another possible topping can be made by mixing the chopped herbs, salt and pepper with 150 g cream.|
|7||After one hour, check if the potatoes are cooked: a knife blade should pass through them easily. If you feel the least resistance, put them back to cook for a further 10 to 15 minutes, then check again.|
|8||Cut the roll of herb butter into thick slices.|
|9||Split the hot potatoes on a plate and place a spoonful of the cream with herbs, or a slice of herb butter, in the centre. Leave to melt for a minute before serving.|
The potatoes can be served simply like this, or with a little green salad and a good vinaigrette dressing, and why not add some slices of Morteau sausage?