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How to Cut a Potato 7 Ways

How to Cut a Potato 7 Ways

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Some people say “po-tay-to” and others might say “po-tah-to.” But one thing is certain: They’ll always say, “yes, please!” when asked if they want more of whatever you’ve whipped up with these versatile and tasty tubers.

Whether you serve them baked, mashed or au gratin, cube them for soups or stews or slice ’em up to make French fries, taters are surefire crowd-pleasers at your kitchen table. But if you’re unsure how to cut up these veggies (their irregular shapes can make it tricky) for various recipes, no worries: We’ve got your back with the following tips.

No matter what kind of potato cuts you need to make, start with a large sharp knife like the CHICAGO CUTLERY® KINZIE® 7.75″ CHEF KNIFE or versatile CHICAGO CUTLERY® DAMEN™ 6.75" SANTOKU KNIFE, which features blade indentations that keep potato slices from sticking.

Sharp knives make you nervous, you say? Keep in mind it’s actually safer to use a sharp knife because it’s less likely to slip off whatever you’re cutting.

One more note: Chicago Cutlery knives are backed by a lifetime warranty and more than 80 years of knife-making experience and innovation. So you’ll make the required cuts with confidence, balance and precision.

WELCOME TO CUTTING CLASS

With a good, sharp knife in hand, it’s time to get to the good stuff. Peeled or unpeeled, as preferred, chop your taters right with these 7 easy cuts:

ROUND SLICES

Round Slices

Perfect for: au gratin potatoes, potato salad, homemade potato chips

Technique:

  • Place the potato on a cutting board lengthwise, parallel to you.
  • Grip one end of the potato.
  • Slice the potato into 1/4- to 1/2-inch slices, taking care on the final few slices to keep your fingers curled in and safe!
  • Try this: Layer round potato slices in a large casserole, drizzle with olive oil, and sprinkle with salt and pepper. Bake until tender for a quick and simple side dish.
  • CUBED

    Cubed

    Perfect for: stews, soups, casseroles and hash browns

    Technique:

  • Place the potato on a cutting board lengthwise, with one end toward you.
  • Slice the peel from the potato on four sides, leaving a rectangular-shaped spud.
  • Slice the potato lengthwise several times to desired thickness.
  • Now cut each slice lengthwise into strips.
  • Rotate the strips 90 degrees, then crosscut the strips to desired thickness, creating cubes.
  • Try this: Toss cubed potatoes (instead of larger-cut spuds) into your slow cooker recipes for perfect bite-size pieces.
  • JULIENNE

    Julienne

    Perfect for: French fries

    Technique:

  • Place the potato lengthwise on a cutting board, with one end facing you.
  • Cut off both ends and four sides, leaving a rectangular potato block.
  • Slice the block into “planks.” As a general rule of thumb, small juliennes are 1/4 inch thick, mediums are 1/2 inch thick and large ones are 3/4 inch thick.
  • Now slice each plank lengthwise, turning it into matchstick-like pieces of potato.
  • Try this: Fry small juliennes into crispy strings for a delicious side dish.
  • WEDGES

    Wedges

    Perfect for: steakhouse fries, potato nachos

    Technique:

  • Place the potato lengthwise on a cutting board; slice in half.
  • Cut each half lengthwise into 1/2- to 3/4-inch slices, creating large wedges.
  • Bake, roast or fry wedges until tender.
  • Try this: Drizzle with olive oil and roast until tender. Top with your favorite nacho ingredients—voila, potachos!
  • HASSELBACK

    Hasselback

    Perfect for: Baked or roasted potatoes

    Technique:

  • Place the unpeeled potato lengthwise on a cutting board, parallel to you.
  • Cut into 1/4-inch slices, with each slice going just three-fourths of the way through the potato so the slices stay attached at the bottom.
  • Drizzle with olive oil and bake or roast until tender. The potato will fan open as it cooks.
  • Try this: Swap loaded baked potatoes for a hasselback buffet. Serve with a variety of toppings for a simple and stylish side dish.
  • CHECKERBOARD

    Checkerboard

    Perfect for: Baked or roasted potatoes

    Technique:

  • Place the unpeeled potato lengthwise on a cutting board; slice in half.
  • Turn each half so the cut side is facing you.
  • Cut into 1/2-inch vertical slices, with each slice going just three-fourths of the way through the potato so the slices stay attached to the bottom.
  • Cut 1/2-inch horizontal slices, with each slice going just three-fourths of the way through the potato.
  • Drizzle with olive oil and bake or roast until tender. The potato will fan open as it cooks.
  • Try this: Sprinkle on a small amount of shredded Parmesan before baking for a cheesy, crowd-pleasing side dish.
  • KID SHAPES

    Kids Shapes

    Perfect for: soups, fries, roasted potatoes

    Technique:

  • Cut potatoes into 1/4- to 1/2-inch slices.
  • Use small cookie cutters to press shapes into the center of each potato slice.
  • Gently push the cut shapes out. Discard the outer part of the potato (or save for another dish).
  • Bake, roast or fry cutout potato shapes as desired.
  • Try this: Make kid fries with the cut potato pieces. Serve with ranch dressing for dipping.
  • EXPERT TIPS

  • To stabilize irregular-shaped potatoes while cutting, slice a small bit off the bottom and you’ll have a flat area that stabilizes your tater!
  • Save time by stacking slices of potatoes to make more than one cut at a time.
  • A rubber mat placed under your cutting board will keep it stationary.
  • When peeling a potato, always slide the peeler away from you.
  • Don’t throw away the peelings! Instead, make this tasty recipe for Crunchy Roasted Potato Peels from The Kitchn.