Pommes cocotte

Kevin Kindland

Kevin Kindland

21st February 2014
Kevin Kindland

Pommes cocotte

Similar to pommes château, but the potatoes are cut into much smaller shapes. They are roasted in butter.


  • 150ml clarified butter
  • 750g unsalted butter
  • 30-40 peeled, whole Belles de Fontenay
  • 20 large cloves garlic, skin on
  • Salt


Warm the clarified butter in a cocotte. Add the unsalted butter. When it melts, add the remaining ingredients. Heat until the fat froths and bubbles and turns to beurre noisette. Cook the potatoes and garlic in this butter until the potatoes have caramelised and absorbed some of the butter and the garlic cloves are soft (about 20 minutes). Watch that the fat doesn't burn.

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