The original name of this recipe is ' Pommes de Terre à La Boulangère ', since initially, this dish of French descent was made in bakery ovens, as houses did not have their own oven. Thus, to prepare these potatoes, they were taken to the boulangerie , where the baker would bake them, taking advantage of the remaining heat from having baked the bread.

This way of preparing potatoes became popular in France in the 19th century, after the agronomist, nutritionist, hygienist and one of the creators of the French School of Bakery, Antoine-Augustine Parmentier, promoted the consumption of potatoes in the country after See how in Prussia, where he was held captive during the Seven Years' War, the local population consumed this tuber and valued it for the benefits it brought.

In this way, despite the fact that in France, as in the rest of Europe, the potato was not consumed because it was considered harmful to health, Parmentier managed to allow its cultivation and promoted its consumption in French households.

Baking potatoes are a real delight and, in addition, they are very simple to prepare, since with very few ingredients you get a great flavor. The fact is that, during baking, the different ingredients hydrate the potatoes and impregnate them with a rich and juicy flavor, where the aromas of wine and aromatic herbs stand out in a special way.

This is why this is a simple, easy and delicious dish, especially ideal to accompany seitan, mushroom, tofu and tempeh stews, as well as to serve as a garnish with vegetable burgers. and even to enjoy them without further companionship.

Nutritionally, this recipe is rich in carbohydrates , flavonoids , allicin , alliin , amino acids , beta-carotene , essential oils (especially thymol ), terpenoids ( antioxidants ), omega-9 fatty acids , fiber , vitamins C , E and group B ( B1 , B3 , B6 and B9 or folic acid ), sulfur , calcium , phosphorus , iron , magnesium , manganese , potassium , sodium and, in smaller quantities, copper , selenium and zinc .