Equipment
Ingredients
Potatoes
- 4 russet potatoes, scrubbed and dried
- 15 ml olive oil
- 5 g sea salt
Topping
- 45 g unsalted butter
- 2 yellow onions, thinly sliced
- 100 g fresh sorrel leaves, washed, stems removed, torn
- 60 ml crème fraîche
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 422 kcal
- Protein
- 8 g
- Carbohydrates
- 59 g
- Fat
- 18 g
- Fiber
- 6 g
- Sugar
- 8 g
- Sodium
- 509 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 24 mg
- Potassium
- 1327 mg
- Calcium
- 86 mg
- Iron
- 2.8 mg
- Magnesium
- 65 mg
- Phosphorus
- 163 mg
- Zinc
- 0.8 mg
- Vitamin A
- 422 mcg
- Vitamin C
- 36 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.09 mg
- Niacin
- 2.9 mg
- Folate
- 39 mcg
- Water
- 218 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Prick the scrubbed potatoes all over with a fork to allow steam to escape.
Rub the potatoes with olive oil and sprinkle generously with sea salt. Place directly on the oven rack (with a baking sheet on the rack below to catch drips) or on a baking sheet. Bake for 60 minutes or until the skin is crisp and the inside is tender.
While potatoes bake, melt the butter in a heavy-bottomed skillet over medium-low heat. Add the sliced onions and a pinch of salt.
Cook the onions slowly, stirring occasionally, until they are deep golden brown and very soft. This process should take about 25 to 30 minutes. If they brown too quickly, lower the heat.
Once the potatoes are ready, remove them from the oven. Carefully slice them open lengthwise and fluff the insides with a fork.
Return the skillet with onions to medium heat. Add the torn sorrel leaves and cook for just 1-2 minutes until wilted. The sorrel will change from bright green to an olive color; this is normal.
Stir in the crème fraîche (if using) and season with black pepper. Immediately spoon the onion-sorrel mixture over the hot, split potatoes and serve.
Chef's Notes
- Sorrel is naturally very tart due to oxalic acid. Taste your mixture before adding extra salt, as the acidity can enhance saltiness perception.
- If you cannot find fresh sorrel, baby spinach mixed with lemon zest and a squeeze of lemon juice makes a passable alternative.
- For the fluffiest potato texture, drop the baked potatoes from a height of 10cm onto the counter before cutting them open; this helps break up the starch structure.
- Do not wrap the potatoes in foil for baking; foil traps steam and results in a soggy skin rather than a crisp one.
Storage
Refrigerator: 3 days — Store potatoes and topping separately if possible.
Reheating: Reheat potatoes in a 180°C/350°F oven for 15 minutes. Gently warm the onion mixture in a pan.
Troubleshooting
Onions are burning before caramelizing
Cause: Heat is too high or pan has hot spots
Fix: Remove from heat immediately, add a tablespoon of water, stir, and return to very low heat
Prevention: Use a heavy pan and keep heat low; add a splash of water if sticking
Sorrel turned completely mushy and grey
Cause: Overcooked
Fix: Cannot be fixed, but flavor will still be good (sour)
Prevention: Sorrel wilts instantly; add it only right before serving
Cultural Context
The combination of sorrel (oseille) and cream is a cornerstone of classic French countryside cooking, famously used in 'Saumon à l'oseille' by the Troisgros brothers. This dish adapts that flavor profile to a humble rustic staple, celebrating the arrival of spring greens.
