Chef Mark Sullivan from Spruce in San Francisco demonstrates a classic dish from his restaurant, Spruce Potatoes Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato works well in this recipe. Potatoes Boulangére means "potatoes from the baker." The dish originated in rural France when people did not have ovens of their own, and would bring dishes to the baker to be roasted and picked up later.
Recipe at: www.ciaprochef.com/potatoes/pdf/SprucePotatoesBoulangere.pdf