TechniquesShaping Pommes Soufflees1. Start with a sharp paring knife and a large russet potato weighing about 12 ounces.2. With the knife positioned about 1/2" into the potato, slice off a piece.3. With the knife positioned about 1/2" in from the potato's end, slice off another piece.4. With the knife positioned about 1/2" into the potato, slice off a piece.5. With the knife positioned about 1/2" in from the potato's other end, slice off another piece.ADVERTISEMENTADAD6. Rest the potato on one of its long sides and, with the knife positioned about 1/4" into its flesh, slice off a piece.7. Repeat step 6 with the other long side of the potato so that it takes on a rectangular shape.8. Starting at the short end of the rectangle, slice a diagonal piece off one corner.9. Continue slicing diagonally on the three remaining corners of the rectangle.10. You should now have a potato shaped roughly like a diamond.ADVERTISEMENTADAD11. Round off the sides of the potato.12. You should now have a potato shaped roughly like a football.13. Using a plastic Japanese-style mandoline, slice the potato lengthwise into 1/8"-thick slices and transfer them to a bowl filled with cold water.Keep ReadingHow to Trim an ArtichokeBy BENJAMIN KEMPERA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONESee AllContinue to Next StoryADVERTISEMENTADAD
