Instructions: Turn the potatoes: fill a bowl with cold water. Use a paring knife to cut the potatoes into chunks about 2 1/2 inches long and 1 1/2 inches thick. cut off both ends of the chunks and then pare down the sides, shaping or "turning" them into small barrel shapes with 7 faces. To prevent discoloration, hold the finished turned potatoes in the bowl of cold water while you are working.

Drain the potatoes and put them into a saucepan with cold salted water to cover. Bring to a boil, reduce heat to medium and cook for about 10 minutes, until tender when pierced with the point of a knife. Leave the potatoes to stand in the cooking liquid to keep warm until serving time.

Drain the potatoes. Serve in a vegetable dish, sprinkled with the parsley.

Preparation Time:30 - 45 minutes (depending on turning time)

NOTES : Pommes de Terre a lAnglaise - In France, anything that is simply boiled is said to be a langlaise, English-style. Unlike their English counterparts, however, French chefs typically "turn" their vegetables (cut them into barrel shapes) before boiling them to ensure even cooking.

Turned Vegetables - Almost any firm vegetable may be turned in the same manner as for Pommes de Terre a lAnglaise. this technique serves a dual purpose - the vegetables will cook evenly and the presentation is elegant. You will need a sharp paring knife and, in the beginning, a little patience! Use the vegetable parings in soups or stocks.

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