I love French cooking. Whatever they create, no matter how simple, is almost always better than its American counterpart. Part of that comes from the demand for the best quality ingredients. Nothing comes out of a box or a packet…everything’s made from scratch.
So it was no surprise that when I was in Paris on vacation recently, and I was walking through a Sunday farmers market in the Marais district, that something as simple as chicken and potatoes knocked my socks off.
You can find rotiserrie chicken anywhere in the USA, and it’s common in France as well. But what made this so special was the potatoes. They took small fingerling potatoes, peeled them, and then placed them on the bottom of the rotiserrie oven, where all the juices, herbs, flavors, and yes–fat, slowly dripped down from the rotating chickens above, basting and flavoring these spuds like nothing I’ve ever had before.
It was an incredible moment, popping one of those golden morsels in my mouth, and savoring the wonderful flavor of something as simple…as a spud.