The potatoes are first partially cooked or poached, without taking on any color, at 149°C–160°C (300°F – 320°F) for about 5 or 6 minutes, depending upon thickness. They are then finished at 177°C–191°C (350°F – 375°F) to quickly color and crisp the outside. The two-step method is usually applied to thicker cuts to allow the interior to be fully cooked before the outside becomes too brown.
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