Rinse & scrub

Cup of Yum
1. Potatoes (and tubers in general) are covered in dirt, so remember to rinse and scrub them with a vegetable brush.

Option 1: Wedges

1. With a freshly sharpened chef’s knife, slice the potato in half lengthwise. Flip each half so the flat side is facing down, then slice each one in half to make quarters.
2. Slice the quarters in half on a 45-degree angle to make wedge shapes. You should end up with 4 wedges per potato half. If the potatoes are extra large, you may want to make one more cut.

Option 2: Fries

1. Slice a small piece off of the potato lengthwise to make a flat surface. Flip the potato onto the flat side, then make slices as thick or as thin as you want your fries (about ¼-inch).
2. Stack the slices on top of each other, then make lengthwise slices to form your French fries. Again, cut them approximately ¼-inch thick.

Option 3: Diced

1. Repeat the same steps as laid out for the French fries. Once you reach the point of fries, keep them in a stack and rotate them 90°. Cut them into small cubes, which are perfect for a morning hash!

Option 4: Chips

1. With the potato at a 90° angle to you, slice off one end. Continue making thin slices all the way through the potato.

Option 5: Hasselback

1. Similar to potato chips or slices, place the potato at a 90° angle. Make thin slices all the way down the potato, but stop your knife a few mm before the bottom.
2. If you are having a difficult time knowing where to stop cutting, place the potato between two chopsticks as a guide. It’s a fun, unique, and extra crispy way to enjoy potatoes!