What is a recipe for tourneed potatoes?

Tournée Potatoes: A Guide to the Elegant Cut

Tournée potatoes are a beautiful and elegant way to present potatoes. They're essentially small, perfectly shaped potatoes that have been cut into different shapes, such as:

* Ball: A round, perfectly spherical shape.

* Olive: A small, oval shape with pointed ends.

* Cartouche: A crescent shape, often used for garnishes.

* Chantrelle: A mushroom-shaped piece.

* Turnip: A small, rounded shape.

* Parisienne: A small, round ball with a slight indentation at the top.

While the preparation might seem intimidating, it's surprisingly simple once you get the hang of it. Here's a breakdown:

Ingredients:

* 1 pound potatoes (firm varieties like Yukon Gold, Kennebec, or Fingerling work well)

* Water for boiling

* Salt for seasoning

Equipment:

* Sharp paring knife

* Small, sharp knife

* Tournée knife (optional)

* Bowl for boiling water

* Ice water bath

Steps:

1. Prepare the potatoes: Peel the potatoes and cut off any blemishes or imperfections.

2. Boiling: Fill a large pot with water and bring to a boil. Add salt to the water.

3. Blanching: Gently lower the potatoes into the boiling water and blanch for 5-10 minutes. This helps soften them for easier cutting.

4. Ice Bath: After blanching, transfer the potatoes to an ice bath to stop the cooking process and cool them down.

5. Cutting:

* Ball: Use a paring knife to make a small ball, then use the sharp knife to refine the shape, cutting away any irregularities.

* Olive: Cut the potato into a small oval shape with a pointed end. Use the paring knife to refine the shape.

* Cartouche: Cut a small, crescent-shaped piece from the potato.

* Chantrelle: Cut the potato into a mushroom shape.

* Turnip: Cut a small, rounded shape from the potato.

* Parisienne: Cut the potato into a small, round ball with a slight indentation at the top.

6. Finishing: Once you've cut the potatoes into the desired shape, you can further refine them using a Tournée knife. This special knife has a curved blade that helps to create smooth, even cuts.

7. Serving: Tournée potatoes are versatile. They can be roasted, sautéed, grilled, or fried. They are often used as a garnish or as a main dish.

Tips:

* Practice makes perfect: Don't be discouraged if your first attempt doesn't look perfect. It takes time and practice to master the Tournée technique.

* Use sharp knives: Sharp knives are essential for clean, precise cuts.

* Be patient: Don't rush the process. Take your time and focus on making clean cuts.

* Experiment with different shapes: Try different Tournée shapes to add variety to your dishes.

Enjoy your beautiful and delicious Tournée potatoes!