Go to the Recipe: Sous Vide Potatoes and Leeks
...what's with the grey Garamond instead of the usual black Gotham medium in the video title? I realise typefaces might not be the highest priority, but it's really jarring compared to the usual sleek Chefsteps visual identity
Fingerlings can indeed be starchy. Small, round red "new potatoes" are usually the "waxiest" you can find in a typical supermarket.
I used fingerling potatoes for this recipe and was looking forward to a nice creamy texture. Unfortunately, the texture of the final product was "grainy" and starchy. Any thoughts on what I am doing wrong? Too long? Not long enough?
