The Cinderella potatoes How French chef Roger Verg made a jacket potato

Pommes Cendrillon (Cinderella Potatoes) is a recipe from famous French chef Roger Verge, who was known for his simple and balanced garden fresh recipes. I guess this dish is haute cuisines’ answer to the humble jacket potato. This side dish makes a great accompaniment to grilled meat. INGREDIENTS 2 large top quality floury potatoes (bintje is good) around 250 g (8.8 oz) each 30 g (1 oz) butter 3 or 4 tbsp pure cream (heavy cream) 1 tbsp egg yolk (half an egg yolk) 1 heaped tbsp grated cheese 1 tbsp parsley (finely chopped) 1 tbsp chives (finely chopped) Salt to season Pepper (optional) A grating of nutmeg Cooking time and temperature: 200 Celsius (around 400 Fahrenheit) for around 1 hour or until fully cooked