Ratte Potatoes in a Salt Crust: A Chef's Gourmet Recipe

• 3 tablespoons mixed aromatic herbs (thyme, sage, rosemary, mint, basil, dill, etc.)
• 1 egg white
• 2 tablespoons flour
• 1 kg coarse sea salt
• 1.2 kg Ratte potatoes (from Le Touquet, if possible)

• Preparation time: 25 minutes
• Cooking time: 45 minutes

Preheat the oven to 210°C (thermostat 7).

Peel the Ratte potatoes, wipe them dry, and set aside. Finely chop the herbs and combine in a bowl with the coarse sea salt, flour, and egg white. Gradually add water to form a paste.

Line a pâté terrine or casserole dish with the salt paste. Place the potatoes inside, cover with the remaining paste, and press edges to seal. Bake for 45 minutes. Break the crust just before serving to reveal tender, flavorful potatoes.

Ratte potatoes: This firm-fleshed gem gained fame through chef Joël Robuchon's iconic mash. Elongated, curved, with thin yellow skin and matching flesh, it's perfect steamed, fried, or in salads and appetizers.