Pommes de terre Chatouillard (Spiral-Cut Potatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- potatoes
Instructions
- Trim the potatoes into the shape of a large cylinder.
- Run a fine trussing needle right through the centre of each.
- Cut the potato in a spiral from top to bottom with a small office knife, the point of the knife resting on and guided by the needle, to obtain long ribbons of an even thickness of 3 millimetres.
- Treat the ribbons like Pommes soufflées.