Whole German Potato

Chef’s Notes


Potatoes are called “pomme de terre” and apples “pomme” in French. The far-infrared effects of the COCOTTE RINGO will cook a whole potato with a fluffy result. The umami (savory taste) of the bacon and sweet onion is absorbed by the potato that has been slowly cooked with low heat, making a dish that will remind you of German potatoes.


*Please use potatoes that are less than 6 cm in diameter and less than 160 g. If your heat source has a strong flame, it is possible that there may be burning even when cooked with a low flame. If so, cut the potato into several pieces and decrease the heating time.

A technique that can be done due to the carbon cocotte’s excellent heat conduction and sealing capabilities.

Ingredients (1-2 servings)


  • 1 potato (less than 160 g)

  • 1/2 onion

  • 1 slice bacon

  • 1/2 tablespoon olive oil

  • 1/4 teaspoon salt

  • 2 tablespoons white wine

  • 1 spring rosemary

  • 10 g butter

Directions (Steam Cooking)


  1. Peel potato, soak in water then drain. Thinly slice onions in 5 mm wide pieces and cut bacon into rectangular pieces.

  2. First put the sliced onion in the COCOTTE RINGO, then the potato and bacon on top. Pour the olive oil and wine on top, sprinkle with salt, add the rosemary, then put the lid on the pot. Cook on low heat for 30 minutes, then turn off the heat and let steam for 10 minutes.

  3. Top with butter and enjoy while cutting the potato.


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