We use charlotte potatoes. Turning a potato is one of the very first things you learn as a chef - if you're lucky. The days of large establishments - hotels and even catering companies having a team of chefs turning vegetables is gone, as they can be brought in ready done. I still prefer making my own as shown above - there's no shortcut to quality.Normally we mix a little melted butter through, but these were left without, so guests could add vinaigrette instead - which goes nicely with the grilled chicken and roast vegetables they had requested.
