Potato

Dice or chunks

1. 1

   Scrub, and peel if needed; cut out eyes and any green patches.

2. 2

   Halve lengthways and lay flat.

3. 3

   Cut into slabs, then sticks, then cubes of the size you need.

Chips

1. 1

   Cut 1 cm slabs, then 1 cm sticks.

2. 2

   Rinse in cold water to remove surface starch and dry well before frying.

Tips

• Cut potatoes darken in air — cover with cold water until cooking.

Knife cuts that suit it

• Medium dice12 × 12 × 12 mm

• Large dice20 × 20 × 20 mm

• Batonnet6 × 6 × 50–60 mm

• Julienne3 × 3 × 50 mm (fine julienne: 1.5 × 1.5 × 50 mm)

• Tournéabout 50 mm long, 7 equal faces, flat ends

Use it in

• Jeera aloo
• Patatas bravas
• Fish and chips
• Rösti