The Cinderella potatoes: How French chef Roger Vergé made a jacket potato
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- Опубликовано: 16 ноя 2021
- The pommes Cendrillon (cinderrella potatoes) is a recipe from famous French chef Roger Vergé, who was known for his simple, well balanced garden fresh recipes. a simple jacket potatoseen through the eyes of the chef. Get the recipe: bit.ly/34Tmb6G
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INGREDIENT:
For 2 people
2 large top quality floury potatoes (bintje is good) around 250 grams each
30 grams butter
3 or 4 tablespoon pure cream ( heavy cream)
1 tablespoon egg yolks ( half an egg yolk)
1 large tablespoon grated cheese
1 tablespoon parsley ( finely chopped)
1 tablespoon chives ( finely chopped)
salt to season
pepper ( optional)
a grating of nutmeg
Cooking temperature for the potatoes: 200 degrees Celsius ( around 400 Fahrenheit)
Cooking notes: the potatoes must be perfectly cooked
the ingredients must be top quality
the herbs needs to be fresh
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Хобби
THE best French cooking channel on RUclips, hands down, and a truly great human being delivering this knowledge.
I just bought 5 kg bag of russet/starchy potatoes for 99p from my local grocery... this is perfectly timed. I look forward to trying this very soon 🥰
Hell yeah!
Jacket potato done in any way is just perfect...as long as the skin is ultra crisp...
Truly brilliant as always Chef Stephane, I can't wait to try this
Hello dear colleague, it's really a pleasure to see so much passion, a warm hug from Sicily, I'm in love with French cuisine. that's why I mix your culture with mine.
"Cinderella you lost your shoes...!"
Fantastic! Have a great day, thank you for the great recipe.
Will definitely be trying this methodology, the custard looks like it adds a nice extra dimension to the spud!
I’m making potato pave’ this weekend for my French boss and his family. They love it. I will make the Cinderella potatoes next time instead of regular baked potatoes.. I love to surprise them. I’m polish living in nyc btw. Never imagined how amazing French food is ! Thank u for teaching us all
i love this guys voice and how cute he sounds when he gets excited over what hes created
I have never been a big fan of baked potatoes, but ate them whenever my wife wanted one. I made this pommes Cendrillon recipe yesterday evening, and my wife now insists that I make this recipe whenever I wish to, and she will devour with relish. I agree with her. It is a wonderful recipe from start to finish, and a pleasure to make. Tonight I make us each a souffle omelette de la Mere Poulard with sliced button mushrooms(for the second time), and also, bistro leeks with a white sauce for dinner. Yum, yum...
In USA we call them twice backed potatoes. Yummmmy
Baked…
Standard American comment, standard European reply. Very nice!
Your enthusiasm is so contagious, it makes me happy 😊
Just so happens I'm making a pork roast today, with butternut. I cannot think of anything better than these potatoes with it! Some pickled cauliflower, on the side, for a touch of "bite". It's 10am and I'm hungry for tonight . . . . Grand merci!
The best thing about your channel is that I learn something new every time I watch a video. By far, your channel reigns supreme. Thank you for your hard work.
So chef Stephane.... tonight I made the cinderella potatoes and the pan seared trout........................unbelievable. One of my best meals ever. Many thanks for this.
Made it tonight- soooo delicious and lusciously rich! Loved it!!! Thank you!🥰
Yuuuummm! Simple and satisfying. Excellent instruction, as usual.
This looks amazing. Can't wait to try.
made this tonight, it was a real comforting treat, thanks for the recipe and you explanation.
Wonderful Recipe!Thank You❤
Beautiful. A few ingredients a dash of love and any dish can be made into a work of art, and an expression of affection.
FYI your camera and edit was quite clear and showed off the potato fine. You had mentioned it in the upload so I just wanted to say it looks wonderful. As always Thank you for sharing.
I made this for company tonight. So delicious and impressive. Thanks!!!!
I love jacket potatoes - usually I mash a lot of salted butter into them, with a good amount of fresh black pepper. Yum. But if I had time and energy, this extra effort looks well worth it. I do like your commentary, and the way you don't use fancy equipment so that anyone could have a go. Bravo.
Looks delicious!
That looks amazing!
I love your recipes... Thanks for sharing 🙂
Looks great ♥️
A nice upgrade for my student dish! I usually just cooked the potato in the microwave, scraped out mixed in with milk and cheese, maybe some bacon. Then scooped it back in and in the oven with some more cheese on top for a bit. Didn’t ever realise there was a much tastier version!
Looks great
Yes!this looks like something I can do.
Those look yummy! 😍
Excellent!
As a patato lover, this looks scandalously mouth watering.
You say patato and I say potato
Love your recipe 😊
Look delicious! And very easy--even though they are a bit fussy.
I love the idea of potato slippers 🥿
That is a wonderful take on the twice baked potato 🥔
Looks very tasty!
Nice recipe, lovin potato
New way for me and a great success thank you
MMM! Twice-baked potatoes with a French twist! Going to give this one a shot, for sure! ^_^ Thanks for all your great recipes and videos, sir! You are a marvel! ^_^
I love this recipe! It will be fun to make. Stephen please recommend a book you like.
My thanks giving table will have these ohhh my thank you Stephan xoxoxoxo I'm learning French on Duo lingo .
Thanks! 🇨🇦
I think we call these twice-baked in the US. This was a rare treat when I was a kid. Thanks for sharing this recipe.
Yep, twice baked potatoes with the added custard on top instead of just melted cheese. 👍
This looks wonderful! Don't forget to eat the skins too, they are quite good.
Nice!
Hungry and mouthwatering as usual 😋😋👍
Thought I knew most of the well-known French chefs but Roger Vergé is a new one to me. Do you have a favorite book you use? This recette looks wonderful. Merci, a comme toujour, Stéphane!
Bonjour Stéphane, when I was a child my mother used to make : pommes de terre en robe des champs, i thought it was :” pommes de terre en robe de chambre ! “ I’m making yours tonight with a salade verte, it will be perfect. Thank you for all you do.
Sounds good I'm going to make them for Thanksgiving.
Wow.
I love to cook, but I mostly love his accent!
Than watch "Akis in the Kitchen" he has even a funnier accent🤭
I have the same accent... :-)
Too much talk
My bf grew up in France and ive been following your recipes for him
Oh my! All those delicious ingredients plus nutmeg!!! My favorite spice! I have to make these.
What is your favorite spice Stephane?
Very nice 👍
I am 3 months late with my comment, but here it is (a bit long)
This simple recipe which, I thank you immensely for sharing, literally brought me to tears.
When I was a child I often suffered from bouts of anemia. It can result in poor appetite and bring other illnesses such as infections and such. I didn't want to eat anything so, my mother, and an aunt whom I loved very much, were always trying to make foods that I would be enticed to eat while also make them look appetizing. Those were not easy tasks as I grew up under a communist regime where foods, and many ingredients, were always scarce and rationed. Potatoes were not a favorite of mine, specially, pureed or in stews. I was 5 years old when my parents took me to visit my favorite aunt for the Christmas holidays. I had just recovered from a tonsillitis infection and still had sores in my throat. I watched mom and auntie in the kitchen crafting this exact potato dish. I also remember how much I liked it because it was soft, appetizing looking, and easy to eat.
Now, 57 years later, I come across your video which made me realize that, what the best women in my life had cooked for me, was pome cendrillon. Never again did I eat pomes cendrillon, I honestly don't know why. But from time to time, now that my mother and aunt have long since passed away, I think of them, the flavor and aroma of this particular potato dish.
I am a very good cook, and I have made variations similar to this recipe, however, never like pomes cendrillon in its simplicity.
Thank you so very much, chef, for helping me to go back in time to ponder such beautiful memories.
What a marvellous story….
@@gouriverma thank you! I'm happy that you appreciate it. 😁
Mice n tasty recipe I like it
The Potato Skin Lids you cut off......I like to brush them with olive oil, and just a dash of Kosher Salt (the cheese is salty)....and put back in the over to roast for another 15 minutes. Flip them over with a spatula and roast another 10 minutes or so.........Take them them out, cool slightly, layer with what ever you like: bits of bacon, salami, sliced peppers, sharp cheese, etc. Put back in the over for another 10 min, or until the cheese is melty. Take out and cool for 5 min or so and serve with sour creme....
My mother is from northern Maine. My favorite part of the potato is the skin!
I like to place them down the back of my underpants and pretend it's a pensioner's tongue.
Very tasty
Hi Stephan, boy those look delicious. Except for the custard on top we call those twice baked potatoes here in the state’s. I’m definitely going to make these, thanks so much. 😁
I bought his cookbook. He has a good recipe for Eggplants stuffed with olives and mushrooms in it
Cookbook??
Oh yummm 😋
Good like 🥰🥰🥰🥰
... in the USA it is common to use "potato nails" ... these are a 5-6" alum nail you insert in the ends of the potato ... it helps conduct the heat to the middle of the potato ... you can also use a metal knife or fork too ...
Common? I don't think so. I spent 30 years in kitchens all across the country, and never heard of anyone doing that. I've done it with thick pork chops, but I never heard of potato nails...
Yes , I use aluminum stakes which are designed to do just that. Works great and reduces oven time significantly.
@@micheldunne6911 yeah, seems like overkill to me...
Chef Stephane, first, amazing recipe! I'm almost certain i will give it a try. Second, have you thought on recipes ideas for this Christmas?
That heavenly looking potato dish deserves to be in Louvre, not in our menus.
If you rub the skins with butter before cooking they go brown and crunchy. I think this makes them more appetising to look at and avoids that flaccid skin that no one really wants to eat. I’d also say ditch the herbs as you can’t really taste them as you say. Add more black pepper, some nice salt and some garlic instead. Also, if you ever get the chance to cook a baked potato in a wood fired range or in a camp fire it make a huge difference to the flavour.
So I guess you would change the whole recipe. Sheesh
I love this idea. I will replace the purée with "salt cod brandade" :-)
Thank you.
I saw this and I thought; Do you put this potato on your feet? lol :D I love it.
I would make it for a meal by itself. Beautiful and the simplicity is refined. Golden slipper. BTW, what wine would you serve with a potato?
A white would probably be best- a chardonnay or savignon blanc- any dry or semi dry white wine
Skip the wine, go for the whiskey.👍
Those potatoes look so good. Simple yet so lovely!
Now I think I know why it’s called Cinderella, LOL very funny! Great recipe.
Yeah it's time to invite Cinderella to dine
👌🏻
Roger Verge asked if I would go to France and work in his Restaurant back in 1994 when I was about to finish my time at the CIA in NY. Sadly had to turn him down. RIP Chef!
I ADORE READING
Delicious. I might halve the next one for a larger pool of custard. Smaller serving, easier to empty... Larger pool of custard!!!!
Cream, cream, and more cream. Butter, butter, and more butter. Very quintessential French cooking. And then ask forgiveness from your heart & arteries.
🤣🤣🤣😋😋
Jacked potatoes or jacket potatoes? They do look jacked
I thought he said jacked too 🤣
“It’s very easy to empty” LOL I could eat 3 of those. 👍
lol @ shoe. lol looks good.
Pair them with some grilled asparagus and a tomato salad, some crusty bread and some red wine.... Perfect meal
do you have a recipe video for chocolate truffles ?
💗💗💗💗😘
This needs SOOOOOO much more cheese custard!
What would that crème be called in the states?
Does anyone know what kind of cheese to use? Does it matter?
I bake thin-skinned potatoes all the time. If you are careful it is easy enough to scoop out the potato innards!
potato crust for like a fish or lobster would be interesting to see.
Well, they look much more comfortable than glass slippers! 😂😂
It looks delicious. Think I might try it.
Based
also first cuh
Some gravy or onion sauce on the top. 😘
Jacketed potato?
I'm thinking of adding a little bacon,chives, cheese and sour cream on top.
Remember to prick the potatoes before you put them in the oven!
No the first thing to do is to wash the potato properly, don't know what kind of oven you have but 200 degrees mine will Crisp the skin.
The story of Cinderella is very very old, Disney did a little bit of magic marketing and made it theirs, along with many others. But in fact those stories are over 200 yrs old if not more.
Video title ... jacket potato
Seems like a few crumbles of bacon would be great too
Mon cher Stephan. It is good that you did not cook the potatoes in “ tin” foil and call them baked potatoes. The first error is that there is no more TIN foil. It is aluminum foil since before the second world war, so it is aluminum goil and not TIN FOIL. The second error is when people put the potatoes in foil and call them “baked” potatoes. When enveloped in foil, the potatoes do not BAKE, they STEAM and are steamed potatoes.
A+ mon ami. Amitées de Rio de Janeiro. Greg
You're choosing the "tin foil" hill to die on? English has a lot of anachronistic references to etymologies from days gone by. _Tin foil will live on_ !! Everyone knows it's aluminum, not tin, but everyone also knows tin is one simple syllable and aluminum is four ( _five_ if you pronounce it as our British or Australian cousins do: 'aluminium')
Telling people to stop saying tin foil just sounds scoldy and doesn't succeed in getting people to stop saying it anyway.