Louise-Adélaïde Boisnard 6:55 p.m., April 09, 2022

Every week, the columnists of the table des bons vivants share their tips and recipes with you.

This Saturday, April 9, Yves Camdeborde unveils his easy and indulgent recipe for Laughing Cow "mayonnaise" potatoes.

Every week, the columnists of the table des bons vivants share their tips and recipes with you.

This Saturday, April 9, Yves Camdeborde unveils his easy and indulgent recipe for Laughing Cow "mayonnaise" potatoes.

Ingredients :

  • firm potatoes

  • 2 eggs

  • Rusks

  • 1 tablespoon peanut oil.

  • Laughing cow

  • Milk

  • smoked paprika

Peel the potatoes.

Cook them completely in salted water, al-dente.

Drain them, cut them into quarters.

Beat the eggs.

Dip your potato wedges in the eggs.

Then pass them in homemade breadcrumbs: by grinding rusks.

Once ready, roast your wedges in a pan with peanut oil.

For the sauce, make a “mayonnaise” with laughing cow and milk mixed together.

For seasoning, add smoked paprika.