Episode 106: Special Spuds

Jacques Pepin episode 106 - Special SpudsEveryone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He moves on to make smooth and creamy Garlic Mashed Potatoes, just like his Aunt did years ago. Then another dish from his childhood, Potato Ragout. The refined version of scalloped potatoes, known as Gratin Dauphinoise is next and finally, a French classic, Cream Puff Potatoes.

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)

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  • Matt

    Dear KQED, these new videos do not seem to buffer/preload when paused, so I can’t watch it properly without it being choppy.

  • http://essentialpepin/kqed bob

    it is so good to Jacques back on pbs. to bad he is on late in the morning in the cleveland/akron market.

  • http://blogs.kqed.org/essentialpepin/2011/09/10/episode-106-special-spuds/ Susy

    Chef Pepin has been in my kitchen for many years.I remember when he had Julia Child as a guess, I have wonderful memories. It is great to continue seeing him, I love his recipes. Happy cooking!

  • George

    I liked the Special Spuds episode a lot. The Potato Ragu looked delicious as Jacque prepared it on CPTV this afternoon. I came back to get the recipe here.
    I love Jacque’s ordinary foods done in new ways (to me). No lengthy lists of ingredients, as when chefs try to impress each other with their huge (and ridiculous) lists of ingredients. Thanks, Jacque, you are great.

  • armen

    Hi george
    I watched the episode 109 it has the ( Orange Soufflé Crêpes) need to know which one of his books has that recipe?

  • Andy Kapetanios

    Jacques continues to be Mt Everest in the culinary world.
    What an honor and a pleasure to learn from the master!

  • http://none Bertha V Ruiz

    Mr.Pe’pin is great! He makes the sophistacated Cheese cake so simple…Love that he transitions from one recipe into another one. He’ll always remain in our kitchens until we no longer can cook.

    He’s great at what he does. Experience is written all-over him. Cooking seems to be in his soul!

  • Tony de Courcy

    Jacques Pepin potato recipes excellent. I will certainly try and will watch for his programme

  • Andrea Vaughan

    I made french fries using the techniques from this episode twice now, (I just finished my 2nd batch of these fries) and I must say they are almost perfect each time I made them. Thank you..lol or maybe not because now I want these perfect fries all the time. Anyway the times and temp recommended made for a fluffy inside and crisp outside…yummy