Prepare English-style boiled potatoes with chopped parsley. Learn the French à l’anglaise method and how uniform tourné potato shapes help produce even cooking.
Turn the potatoes: Fill a bowl with cold water. Use a to cut the potatoes into chunks about 6.5 cm (2.5 inches) long and 4 cm (1.5 inches) thick. Cut off both ends of the chunks and then pare down the sides, shaping or “turning” them into small barrel shapes with 7 faces. To prevent discoloration, hold the finished and turned potatoes in the bowl of cold water while you are working.
Cook the potatoes: the potatoes and place them in a saucepan covered with cold salted water. Bring to the boil, reduce heat to medium and cook for about 10 minutes, until tender when pierced with the point of a knife. Leave the potatoes to stand in the cooking liquid to keep warm until serving time.
the potatoes: Drain the English turned potatoes. Serve in a vegetable dish sprinkled with the parsley and the melted butter
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
