How to Cut Potatoes
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How to Cut Potatoes
Description
This guide for How to Cut Potatoes provides instructions on preparing a large russet potato into several common shapes. For wedges, the potato is quartered lengthwise and then halved again. Slices are achieved by cutting across the potato to the desired thickness. Sticks involve slicing lengthwise for flat surfaces, stacking slices, then slicing lengthwise again to form sticks. Cubes result from cutting sticks into smaller, uniform pieces.
Before cutting, potatoes should be washed and optionally peeled. After cutting, placing the pieces in cool water prevents enzymatic browning and maintains color when not cooking immediately. The various shapes accommodate different cooking methods such as roasting, frying, or boiling.
Storing cut potatoes submerged in an airtight container with water in the refrigerator allows them to keep for up to 24 hours before texture and quality begin to decline.
Ingredients
- 1 russet potato large
Instructions
- Wash and dry potatoes before starting. Peel the potatoes, if desired.
Cut the potato in desired shape:
- Potato Wedges: Using a sharp knife, cut the potato in half lengthwise. Place the cut side down on the cutting board and cut in half lengthwise. Cut each quarter in half again, and you should have 8 wedges.
- Potato Slices: Using a sharp knife, start at the root of the potato and carefully make slices to your desired thickness. Continue until you reach the other end of the potato.
- Potato Sticks: Using a sharp knife, make a thin slice lengthwise so the potato sits flat on the cutting board. Slice the potato lengthwise to your desired thickness. Stack the slices together and cut lengthwise to make sticks.
- Potato Cubes: Start by cutting potato sticks, then make perpendicular cuts all across to create the dices.
- Place the cut potatoes in cool water until ready to cook to prevent discoloration.
Notes
- Store cut potatoes submerged in water in the refrigerator in an airtight container for up to 24 hours.
- Wash and dry potatoes before cutting; peel if desired for different textures.
- Slicing technique varies by desired shape: wedges, slices, sticks, or cubes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Potassium | 897mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin C | 42mg | 47% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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