Parboiling Potatoes for Eggs Benedict Louisiane

Video Transcript

"Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. Now we have the water almost to a boil here and what I like to do is season it, this is just for the potatoes. I like to season it with a little salt. I just say for this amount of water and this amount of potatoes I would think about a half of teaspoon that would be just plenty in there. The potatoes soak up a lot of water and a lot of salt so then just go ahead and grab your diced potatoes. Again we're doing this at the beginning because this takes longer than the rest of the eggs Benedict recipe. So pop these right in and we want to bring this up to a full boil just like you would for potato salad when you're preparing your mash potatoes. Cause what we want to do is we just want to blanch these and soften them, a little because we will fry them later. But you do there too hard if you're just going to fry them they just take to long to do so we want to blanch these. I would give them about five to six minutes and then we we'll see the next step."