Dicing Potatoes for Eggs Benedict Louisiane
Part of the Video Series How to Make Cajun Eggs Benedict Louisiane
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Video Transcript
Dicing Potatoes for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we're going to prepare the potatoes, we put some water over the heat and bring that to a boil, I'm going to show you how to dice up the potatoes. I'm using my chefs knife. We have this nice potato here sometimes you want to make more than this because you can have it as leftovers or for the next day or whatever. So I just like to cut it twice like this and now we can lay it flat, we have three pieces here and I just like to dice it sort of a medium dice, like use as home fries. I just cut across and I like to keep them about the same size or pieces cause it just cooks more uniformly this way. So go ahead long ways this way again, cut that across and for our third piece.
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we're going to prepare the potatoes, we put some water over the heat and bring that to a boil, I'm going to show you how to dice up the potatoes. I'm using my chefs knife. We have this nice potato here sometimes you want to make more than this because you can have it as leftovers or for the next day or whatever. So I just like to cut it twice like this and now we can lay it flat, we have three pieces here and I just like to dice it sort of a medium dice, like use as home fries. I just cut across and I like to keep them about the same size or pieces cause it just cooks more uniformly this way. So go ahead long ways this way again, cut that across and for our third piece.
About the Expert
Expert: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Read More
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