Preparation

1. Cooking potatoes

2. Turn on the oven to 220°C (Th.7-8).

3. Wash and dry selected potatoes of the same size.

4. Prepare the salt dough by mixing the egg white and Le Guérandais coarse grey Guérande salt.

5. In a tinfoil mould, pour a thin layer of salt paste and sprinkle with thyme leaves. Arrange the potatoes fairly close together on this bed and cover with the remaining salt paste.

6. Bake for 40 to 60 minutes, depending on the size of your potatoes.

7. Preparing the sauce

8. Mix the crème fraîche and yoghurt, add a pinch of Le Guérandais Guérande Vegetable salt, a turn of ground pepper and sprinkle with paprika. Add the chopped chives and set the sauce aside in the fridge.

9. Service

10. Turn the salt "cake" out onto a board, break the surface and scoop out the potatoes. Serve with the sauce as an accompaniment to white meat or fish.