Francoise preferred not to share her specific recipe with me, but she gave me enough hints so that I could make this version of roestis, (which means twice cooked in the Jura dialect) which closely resembles the delicious dish I had at La Grangette. Try this with thick slices of gently smoked ham and a white Arbois, from the Jura, or another buttery white wine.

　　

Ingredients

Makes About 4 servings

　　2 pounds starchy potatoes

　　3 tablespoons unsalted butter

　　1 tablespoon olive oil

　　1/2 pound white onions, thinly sliced

　　Sea salt and freshly ground black pepper

　　

Step 1

1. Preheat the oven to 425 degrees °F. Place the potatoes on a baking sheet and bake in the center of the oven until they are tender through, 40 to 45 minutes. Remove from the oven and let cool. Peel the potatoes, and cut them in half, lengthwise, then cut the halves in half, lengthwise, Cut the potatoes across into slices that are a generous one-quarter inch thick.

　　

Step 2

2. Melt the butter and the oil in a large, heavy-bottomed skillet over medium heat. Add the onions, stir, and cook until the onions begin to turn golden and soften, 4 to 5 minutes. Add the potatoes, stir, and cook, stirring frequently, until they are golden and the onions are softened through, about 15 minutes. Season to taste, and serve.