Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
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.