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Prep for all methods – Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2″ diameter, at least 7cm/3″ height, so we can cut into 3.5 cm / 1.4″ tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
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Pro method – Lie potato on its side and use a knife to carve around to form a cylinder.
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Intermediate (I do this)– Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
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Easy – Use 6cm/ 2″ (or as close as possible) wide cutters to press rounds out!
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Easy potato peeler – Use a potato peeler to shape as best you can, rotating as you go.
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Doesn’t matter! – Just cut potatoes into 3.5cm / 1.4″ thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you’ll have too much potato for the stock being used (flavour dilution),
Recipe Notes:
1. Potato type – Floury potatoes best as they absorb the stock flavour better and become meltingly tender inside (waxy potatoes don’t work as well).
Size – They need to be large so you can cut 2 x 3.5cm / 1.4″ tall cylinders from each.
2. Cooking vessel – I use my Lodge cast iron skillet (26cm / 10.5″). My #2 most valued kitchen item!
Leftovers will keep for 4 days or freeze for 3 months, though these are at their prime freshly made!
Nutrition per potato, assuming every drop of butter is mopped up.
