Thank you for taking time to think this through when I did not (^_^)

Oh… So I should use some gros sel whenever kosher salt is mention. That changes many thing. I probably try it (one day) and keep you updated but I feel like many times a recipe seems straighforwars it is because we make a lot of assumtions that don’t necessary match another culture well.

Oh I want to try it out but I’m kind of scare by any salt recipe from the new world. It seems that USA’ and Canada’s standard size of cristal salt is very diffdrent from the french one, living many of my dishes from there way over salted. I guess if we’re talking about melted salt and brine saturation it could be fine but I’m still scared.

Can I use any potatoes or do I need something starchy/tender/…?

Yes but don’t forget the salt there.