








Ok so I left a little piece out of this video – the potatoes used were just small yellow potatoes that I peeled down into an egg shape- I always have stayed away from doing any cooking that required things cut exactly the same size for presentation however with these potatoes I now understand why the French technique would be to peel them into similar sizes and that is cooking time- Yes I know that is the reason for cutting things in similar size but this is the first time I really came across a situation were a 10% difference in size made a fairly large difference it doneness(is that a word?). I like them crunchy so I got the bigger ones and the wife liked them a little softer so it worked out well.