Name: Roestis
Yield: Makes About 4 servings
Ingredients: 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

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.

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