Ep 21. Potatoes

Julia & Jacques Cooking at Home is a cooking show that pairs together two culinary legends, Julia Child and Jacques Pepin, as they team up to teach viewers essential cooking techniques and recipes. In season 1 episode 21, titled "Potatoes," Julia and Jacques dive into one of the most versatile and beloved vegetables around - the humble potato.

As always, Julia and Jacques approach each recipe with their signature blend of humor, expertise, and reverence for classic French cuisine. Throughout the episode, they explore different ways to prep, cook, and serve potatoes, from simple mashed potatoes to more elaborate dishes like stuffed potato skins and potato gratin.

To start off, Jacques whips up a basic roasted potato dish using russet potatoes, olive oil, and fresh rosemary. He emphasizes the importance of preheating the pan and not overcrowding the potatoes in order to get that perfect crispy exterior. Julia chimes in with some tips on how to cut potatoes into even, uniform pieces, and the two chefs discuss the merits of removing the skin versus leaving it on.

Next up, Julia demonstrates how to make classic mashed potatoes using a potato ricer to achieve that silky smooth texture. She cautions against over-mixing the potatoes, which can make them gummy and tough, and recommends adding sour cream or cream cheese to the mix for extra richness. Jacques offers up his own twist on mashed potatoes, adding grated horseradish and fresh chives for a little extra zing.

From there, the pair moves on to stuffed potatoes, which they agree are a great way to use up leftovers. Jacques fills his potatoes with a mixture of cooked spinach, bacon, and gruyere cheese, while Julia opts for a heartier combo of ground beef, mushrooms, and herbs. They both agree that the key to stuffed potatoes is scooping out the potato flesh gently so as not to damage the skin, and seasoning the filling generously.

As the episode winds down, Jacques takes the lead on a recipe for pan-fried potato cakes, also known as latkes. He grates the potatoes, along with some onion and garlic, then mixes in eggs and flour for binding. The mixture gets formed into patties and sizzled in a hot pan until crisp and golden. Julia marvels at how versatile potatoes are, and the duo shares stories of their favorite potato-centric meals from their childhoods.

Overall, season 1 episode 21 of Julia & Jacques Cooking at Home is a loving tribute to the mighty potato, showcasing a variety of delectable dishes and techniques that home cooks of all levels can master. With their unmatched expertise and delightful banter, Julia and Jacques make every episode a treat to watch - even if you're not hungry when you start!