- 150ml clarified butter
- 750g unsalted butter
- 30-40 peeled, whole Belles de Fontenay
- 20 large cloves garlic, skin on
- Salt
Pommes cocotte
Kevin Kindland
21st February 2014
Pommes cocotte
Similar to pommes château, but the potatoes are cut into much smaller shapes. They are roasted in butter.
Ingredients
Method
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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
