Pommes de terre boulangeres. And dare I add ezzaty the option of baked potatoes. )) In the old nightmare century, when it was not programmable ovens and slow cookers with delayed start, people went out of the house early in the morning, all day, without a break, was working in the field, the morning was coming home and wanted to eat something hot, hearty and immediately! Familiar situation, isn't it? ))) Nothing has changed, it seems. ) But while the stove will melt, while the water is boiling yeah the potato is cooked... So appeared in the French province, it is customary to prepare the pots with the raw products and bring them to the Baker. That was a stove that had kept the heat after the bread was already baked. In the oven put a bowl of food where she was slowly prepared, and in the evening on the way from the field it was possible to pick up a dish that could be quickly reheated or eaten warm. My recipe, of course, adapted to today's realities, but the principle of cooking is simple and delicious side dish that can feed and a large family, and numerous guests, the same.