Le Cordon Bleu

Potato Bouchon Emincer

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Select long shaped potatoes. After peeling, hold the potato firmly, holding your knife horizontal to the potato.

  2. Continue around the potato until the potato takes on the shape of a cylinder.

  3. Cut off both ends.

  4. To cut rounds, slice at desired thickness.

  5. Potato Bouchon Émincer.

© 2010 All rights reserved. Published by Le Cordon Bleu.