Baked potato wedges easy French recipe

To change and accompany your barbecues, these potatoes are super quick to prepare, are crispy on the top and tender on the inside.

How do you prepare your potatoes? Steamed or cooked in water, en papillote (I love this term in country dress) in aluminum foil served with a fromage blanc and chives sauce or simply roasted in the oven?

I offer you this version that my eldest daughter loves because the potatoes are crispy on top and remain soft insidewith the incisions made with a knife the butter penetrates well into the flesh and with the crosspieces, no need to add a lot of fata small nut is enough. So without aluminum. I’ll show you step by step photos.

Seasoned with just fleur de sel and freshly ground pepperyou can have as much fun as you want by adding spices (Espelette pepper, turmeric, cumin, curry….) and herbs (Provence herbs, fresh thyme, etc.).

You can possibly replace the butter with a drizzle of olive oil for a vegan version.

These potatoes are perfect for accompany your planchas and barbecuessuch as your favorite recipe on this blog, a rib of beef, a barbecue marinated filet mignon, pork ribs, or even chicken skewers with paprika or even Pastis. You read correctly, at Pastis. Will you tell me in the comments what you served them with?