Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing for Roasting

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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Potatoes can be roasted unpeeled or peeled. Small potatoes can be left whole, but for even and quick cooking, large potatoes are best prepared hasselback-style, or cut into smaller shapes. Pommes châteaux are the classic French shape. For two different roasting techniques.

Hasselback
Slice off the bottom of the potato to steady it. Make thin parallel cuts from the top almost to the bottom.
Pommes Châteaux
Cut potato lengthwise into quarters with a chef’s knife. Shave off the flat edge of each quarter to round it.