Jacques Pépin: how to peel, slice and chop potatoes.

Jacques Pépin: how to peel, slice and chop potatoes.

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When I work in Paris in the 50s and big restaurants like Plaza Athenee, Maxim, when we came in the morning the potato were done. They were peeled and they were cut like this very often. Nothing was wasted. All the trimming were there. And this is the way it was done. You know, you cut the potato this way. One. Two, three. And yet you basculate the potato this way, one, two, three. And you have a perfect parallelipiped, so called. And this in turn, we'll cut in this way, very thin. And the thin potato we'll pile it up and cut into [BLANK_AUDIO] What we call pompai, that is straw potato. And then the next one was cut into About that size stick of potato and that was match stick potato which we call French fried. And then last one we are cut like that, that's what we call pona potato, this way. All of that we'll fry, likewise with the potato cut into pieces like this And eventually turn into football shape, like [UNKNOWN] classic one of different size. You cut and you'll have to [UNKNOWN], we do that with carrot. And if I recall exactly at that time. The chef wanted seven face, seven face on each potato. Doesn't really matter. Another way that we cut potato was to use The mandolin here [UNKNOWN] and slice in different way. I choose to do this one with the skin on. You cut this way and you have one cut with line and then you twitch the other side and if you turn each time and twist [NOISE] You end up with what we call, waffle potato. You know those potato which are like a waffle. Those potato that you fry, put them in the fryer. And from this I've cooked to get your waffle potato nice and crispy.
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