CookEat Recipe
Potatoes Bohémienne
Whole roasted potatoes filled with pork sausage, closed with their own potato plugs and baked until tender.
Method
Steps
Step 1
Heat a conventional oven to 200°C. Peel, wash and drain six medium raw potatoes. Season them with one teaspoon salt and half a teaspoon white pepper.
Step 2
Place the potatoes in an oven-safe roasting tin and lay one thin slice of raw pork fatback on each. Roast for about thirty-five minutes, turning frequently, until the potatoes can be cored while keeping their shape. Leave the fatback and its cooking juices in the tin while filling the potatoes.
Step 3
Hold each hot potato in a clean towel. Use an apple corer to remove a lengthwise core right through from one end to the other. Keep pieces of each potato’s own core for closing its ends.
Step 4
Remove the casings from the three raw Toulouse pork sausages. Divide all their meat among the six potato hollows. Close both ends of each potato with pieces from its own reserved core.
Step 5
Return the stuffed potatoes to the same tin with the fatback. Lightly brush each top with a very little melted butter. Bake at 200°C for about twenty minutes more, continuing as needed until every sausage centre reaches 165°F (74°C), the fatback reaches 71°C and the potatoes are tender throughout.
Step 6
Arrange on a hot dish with the cooked fatback, decorate with a little fresh parsley greens and serve promptly. If serving in halves, cut the cooked potatoes lengthwise just before serving.
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