I know you usually foil your potatoes, but that is no longer the case! Instead of roasting the potatoes, wrapping them in foil steams them. This is due to the fact that it keeps all moisture within. You will have a soft exterior, but the interior will be less fluffy. A crispy exterior is achieved by rubbing oil and salt on the outside and placing them immediately on the oven rack. That is what makes a baked potato wonderful! In addition, place a baking pan on the rack beneath the potatoes to catch any drippings.

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I know you usually foil your potatoes, but that is no longer, the case! Instead of roasting the potatoes, wrapping them in foil steams them. This is due to the fact that it keeps all moisture within. You will have a soft exterior, but the interior will be less fluffy. A crispy,exterior is achieved by rubbing, oil and salt on the outside and placing them immediately on the oven rack. That is what makes a baked potato, wonderful! In addition, place a baking pan on the rack beneath the potatoes to catch any drippings. 

Little trick that was passed on to me by a cook friend, to make good light fries.Cut them, soak them in hot salted water for half an hour to remove as much starch as possible but also this makes them more digestible, golden and crispy as desired, drain them and wipe them carefully with a clean cloth and ready to cook as you usually do. Good appetite 

In fact, they aren't even crisps, as Pringles executives themselves explained before the Supreme Court of England. (1)

The firm that produces Pringles, Procter & Gamble, refused for years to pay the special VAT applicable in England on potato crisps and snacks. Sued in court, she explained that, given the low potato content of Pringles, and given the industrial manufacturing process, all the additives, flavorings and colorings, they could not be considered as crisps, nor as snacks to potato base.

As they explained, Pringles are made from a powder of rice, wheat, corn and potato chips. This powder, mixed with water, is then compressed to form a very thin continuous strip one meter wide. Oval shapes are applied to this dough, then each piece of cut dough is placed on a rounded mold which is immersed for eleven seconds in boiling oil. At the exit, a blower eliminates the excess oil, then the Pringles pass under a double jet of flavored salt powder

What do you put as delicious as original on/in your barbecue? Filet mignon en papillote (a little olive oil, herbs, tomatoes, all on a bed of aubergines), fish en papillote. Before the embers go out, I roast peppers. Once cooled, I peel them and I serve them cut into strips that I season with a little olive oil and garlic cut into small pieces. Andouillettes (the real one, the only one…. with veal strawberries!), black pudding, chorizo Swordfish or albacore tuna steaks, mackerel and their friends, sardines Beef ribs, chipolatas, merguez sausages, lower ribs, pork ribs Bacon that I marinate in lemon with thyme In short, a lot of "classic" for me.Being a vegetarian, it won't be ribs, rump steak or salmon. On the other hand, marinate summer vegetables (eggplant, zucchini, peppers, tomatoes, etc.) in plenty of spices (curry, cumin, paprika, chilli, Provencal herbs, basil, etc.) and then cook them on the barbecue or the plancha is just a delight! And to push the vice further, depending on the vegetable and spice, add slices of mozzarella a little before the end of cooking… just writing it down makes me hungry. Accompanied by falafels, a dahl of coral lentils with coconut milk, a salad of green lentils, very fresh cereal bread, and it's the best...