ISO: ISO: Pat in NoCal - the Jacque Pepin potatoes were marvelous!

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deb-in-mi

Well-known member
Thank you so much for posting. My husband continually insists he doesn't much care for potatoes but last night he had two servings for these.

Couple of questions. Were you able to 'gently crack the surface' of them as instructions indicated? They typically smooshed when I did that although they were still delicious.

Also - Did you cook the potatoes at a boil or simmer throughout? Because mine took a helluva longer than the timing in the recipe called for.

Thanks so much! Loved it!

Deb

http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html

 
Mine took a bit longer too but they were larger than the recipe

called for. I didn't boil them, just a pretty good simmer until they were done. When I went to crush them some broke apart but others came out the way they were supposed to. But that's okay, they were still tasty anyway. I think the key is to not overcook them...a couple of mine were slightly overcooked. I'm glad you liked them. They're just something different from other potato treatments, and have a nice flavor.

 
this recipe sounds great, but I just don't see how they get done so fast, or

how the water evaporates that fast, and it implies cooking them whole with the skin on. It's not a very clear recipe

 
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