Cutting potatoes for optimal cooking results
The shape you cut potatoes into determines cook time and texture. Match the cut to the method: small dice for quick roasting, wedges for long roast, thin slices for gratins, and uniform sticks for fries.
Common cuts and uses:
- Cubes (1/2–1 inch): Roasting, stews, and pan-frying.
- Wedges: Oven-roasted sides that crisp on the outside.
- Thin slices (1–2 mm): Gratin and scalloped dishes.
- Sticks (fries): Deep-frying and oven-baked fries.
Cutting tips:
- Use a sharp knife and steady cutting board.
- Keep sizes consistent for even cooking.
- For hasselback, slice thinly while leaving the base intact by supporting with chopsticks.
Choosing the right cut shortens cook time and improves texture, ensuring the potatoes perform well in any dish.