Comments

1. Brasserie Louis says

   July 18, 2018 at 5:49 am

   This looks so delicious! I can’t wait to try it. Thanks for the recipe.

2. C Ruth Anderson says

   December 5, 2018 at 4:07 pm

   Wish we could see the park during the festival of candle lights, but it is a block out time for passholders.

3. Rox says

   February 3, 2020 at 4:35 pm

   Thank you for the post, but there are ALWAYS issues with recipes from Disney shared this way. We ate these on site and started to ask our server for the recipe. It was so complicated and labor-intensive that we laughed and said Nevermind, that’s not happening. There were loads of details about “brining,” more than one trip into the freezer, and some specific bottle they used for the smooshing.

   Since the recipe was posted for us here, I took the plunge and made these yesterday for the Super Bowl, and the recipe does not duplicate the authentic ones. As one might expect, they leave out a few important details, such as those described by our server. The juice and zest of “1 lemon” varies greatly when added to a small amt of mayo or yogurt. We need to know a precise measurement; my yogurt was much too heavy on the lemon, and the aïoli was strong too. Tasty, but not precise.

   Most importantly though? There is no way they are finding “12 small Yukon Gold potatoes” that work right. I bought the smallest I could find, and there is no method of smooshing them (I used a salad plate, to test one at a time) that doesn’t break the skin open. The potato then crumbles easily, even if handled gently. I managed to save 10, not bad, but they were not remotely like the real ones. Why? I wish I had studied MY photo of our dish ahead of time! There is no question that they used regular sized potatoes and SLICED THEM into thick “pucks” before smooshing them—with the aformentioned bottle that makes a scooped effect, not a fully smashed potato. It’s not clear in the DFB pic, but it’s crystal clear in mine. I can’t copy a photo into this, but I can give you a link to it. https://www.instagram.com/p/B8HoiDzJm4r/?igshid=ymcymehxy1ep

   Just be aware of the diffs. With the instructions given, yours will be quite different. Next time, I will slice the cooked potatoes and use something small enough to just “dent” them, and try to figure out where the second freezing might occur. Also, despite their “browned butter yogurt” description, it’s not, unless you depart significantly from their instructions. (1) Just cooking some capers in butter does not make the butter itself “browned.” (2) I questioned this at the time, but decided to follow the instructions to the letter; they clearly say to remove the capers from the butter and then tell you to combine other ingredients with the yogurt. The butter is excluded, so I reluctantly let that go. And their own recipe calls it “Lemon Yogurt.” They also don’t point out that letting the spuds cool for 10 minutes before the coating process gives skins time to dry. I HAD to rewet mine to get any cornstarch to stick. Slicing the potatoes will also fix a lot of this, but you will still need to be sure the skin itself is damp.

   So y’know…the pitfalls of Disney “sharing recipes.” This was almost worth the effort 😬 but they were NOT the targeted result. Perhaps these adjustments will have a more precise outcome next time.