6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Cuts

Cocotte Cut

Cocotte cut

Cocotte cut is a smaller version of the château cut, trimming a potato into a barrel shape about four centimeters long. It is used as a garnish alongside meat dishes served in small casserole dishes. It takes its name from the small casserole dish in which it is traditionally cooked.

Where It’s Used

“Turn the potatoes into small barrel shapes and cook by sautéing in butter.”

Glossary

Related terms

All Terms
C
Karsilastirma

Château Cut

A château cut is a classic French garnish cut in which peeled potatoes are trimmed into a barrel shape with rounded ends, about five centimeters long. It is usually served as a large potato garnish alongside roasted meat. It is larger than the cocotte cut; fondant is a separate preparation.
F
Karsilastirma

Fondant Cut

Fondant cut is a potato garnish cut made by trimming potatoes into cylinders sized for cooking. It is typically fried first, then simmered in stock until tender before serving. It takes its name from the soft texture the potatoes acquire by the end of cooking.
Cooking Tip

Related tips

All Tips
Send Feedback