English-Style Boiled Potatoes : Pommes à l'Anglaise : Lesson 8 : Part 2 : LCB at Home

Not the most exciting recipe in the book (the book being...Le Cordon Bleu: At Home). The effort is in "turning" the potatoes not in the cooking of them. The turning being a particular form of peeling and forming into a sort of seven-sided barrel shape.

With fresh chopped parsley. Quite good.

Instructions:

1) Shape unpeeled potatoes into barrel forms (7 sided), 2) Boil in salted water (maybe 10 minutes), 3) Sprinkle parsley. Done.

Notes:

1. Peeled potatoes can be held in/under water for quite a while
2. Buy small round waxy potatoes (I got red ones)
3. Cut fat oval potatoes in half vertically to make 2 "turned" potatoes out of each one
4. The skin peeled off will have a lot of potato on it - not to worry - see next note
5. Boil the "peelings" separately, the next day ("hold" them in a bowl of water in the 'fridge), until soft - mix/mash with about 20% by volume of butter and 10% of cream to make Creamy Potatoes (add salt & pepper). The skins give the potato "meat" some texture. Very nice.

One potato - you can sort of see the barrel shape of this one.