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® DESIGNPRO™ DUAL MATERIAL 7” 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.


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