Wash or scrub the potatoes well. Cook in water for about 20 minutes
Halve the clubs in the joint. Wash legs and wings and pat dry. Rub with salt and cayenne pepper. Roast on the oiled fat pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 25-35 minutes
Grate cheese. Mix with crème fraiche. Season with salt and pepper. Wash the herbs and, except for something to garnish, pluck off
Quench the potatoes, cut in half lengthwise. Place in a flat, fireproof dish with the cut surface facing upwards. Add cheese and herbs. Sprinkle with 1-2 tsp. oil
Keep chicken warm in aluminium foil. Bake potatoes at the same temperature until the cheese has melted. Arrange everything. Garnish with herbs
Drink: cool rosé wine