Country Club Potatoes | Food Wishes

Hello, this is Chef John from foodwishes.com with country club potatoes.

That's right. I'm going to show you one of my favorite special occasion potato side dishes, which no, I did not learn at a country club. It was actually at a hotel and not even a fancy one. But I love the name and I love the recipe and I'm very excited to be sharing it with you.

And to get started, we're going to cut up some peeled rusted potatoes in a very specific way, which involves first cutting them in half, which I like to do through the narrow side, which is going

to produce the widest, flattest halves possible. And then what we'll do is cut each half in thirds. And once that's been accomplished, we will simply turn the halves and then make some nice thick slices across.

And I would say like 38ighs of an inch thickness is perfect, but a little bit thinner or a little bit thicker would be fine. Okay, we're not machines yet. So, there's no way we're going to get them all perfectly uniform, but we're still going to do our best to try. Oh, be careful not to double cut, which is why every so often you want to push the cut ones away so you're not cutting through them again.

And when we get to the ends where it tapers, you might want to do

those pieces one at a time. But anyway, I went ahead and did that to six very large rusted potatoes. And once cut, we'll transfer those into a nice big bowl of cold fresh water, which of course will prevent them from discoloring, but it also helps wash off some of the starch from the surface. And if you wanted, you could let those sit and soak for a few minutes while you grab the rest of the ingredients.