Mise en Place and More Master Chef Tips from Michael Bonacini

Mise en Place and More Master Chef Tips from Michael Bonacini Mise en Place and More Master Chef Tips from Michael Bonacini

In professional kitchens, you are sure to hear the term ‘mise en place’. It’s a French term that simply means ‘putting in place’ or ‘everything in its place’. It refers to the preparation—all the organization, the planning, the thinking forward, the peeling, the chopping, the washing, the shaping—having your ingredients ready to go at your fingertips. When it comes to cooking, ensuring your ingredients are ready to use makes everything much quicker and much easier.

There’s one thing I’ve learned over the years: professional cook or home cook, you’re only as good as your mise en place.

How to incorporate Creamer potatoes into your mise en place

When it comes to gorgeous, buttery Little potatoes, you could cook them just are they are by boiling, steaming, or roasting them whole. But I like to take it one step further sometimes with my personal form of mise en place.

Slice Extra to Use Later

While I’m preparing a meal that uses Creamer potatoes, I’ll slice some extras up—either using a sharp knife or a mandoline slicer—before placing them in a bowl of cold water to keep in the fridge. They can be used in a dish even two days down the line, and I’ve just saved myself a chunk of time.

Parboil to Save Time

Another great time-saving tip is to simply parboil your Creamer potatoes before roasting them to cut down on time spent in the oven. Boil your potatoes in salted water for about five to seven minutes and it will cut your roasting time in half.

Cook Extras for Another Day

When cooking Little potatoes, I always cook extras. You can use them later on in the week, and they reheat so beautifully. You can also heat them by way of grilling, pan frying, or just gently warming them and turning them into a perfect potato salad.

If you have some leftover boiled potatoes, they make the perfect foundation for a really great frittata.

Make-Ahead Perfect Roast Little Potatoes

A favorite little tip of mine when preparing extra Creamer potatoes is to quarter them and toss them in a bowl with some freshly chopped garlic, rosemary, and a good drizzle of olive oil. It acts like a little marinade and lets all those flavors come together. Cover the bowl with some plastic wrap, place them the bowl in the fridge, and they will make perfect roasted potatoes for tomorrow’s dinner.

The Little Potato Company and MasterChef Canada Judge Michael Bonacini are proud to partner for another year to bring you a new and exciting recipe contest.

For 2019, your challenge is to create an original, 30-minute recipe starring small potatoes for a chance to win $10,000—and a trophy to showcase your triumph!

Enter before the deadline on November 3, 2019! Learn more about the contest.

Michael Bonacini

Celebrity chef Michael Bonacini is the co-founder of Oliver & Bonacini Hospitality, one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Saskatoon, Calgary and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, and several strategic partnerships.

He has appeared…

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