How to cut potatoes into strips for frying. Proper planting of cut potatoes

Each dish requires a certain cutting of ingredients. Potatoes are one of the most common and popular ingredients for breakfast, lunch, dinner, snacks, salads and more.

In this article you will find tips for slicing potatoes.

How to beautifully cut potatoes into strips: instructions

Potatoes cut into neat strips are ideal for deep-frying. If you don't have a deep fryer, a heavy-bottomed frying pan or saucepan will also work (you need to pour a large number of).

How to do it right:

• Select potatoes
• Suitable for medium and large root crops
• Carefully peel the potatoes, cutting out everything, even the most minimal damage.
• Wash and dry the potatoes (you can just wipe with a towel).
• Cut the potatoes into 3 plates (lengthwise)
• Now cut each plate into strips about 1-1.5 cm thick (no more).
• The ends can be left uneven

IMPORTANT: If you cook french fries, they must be fried in small portions. So the potatoes will be golden on all sides and will acquire an elastic crust.

French fries"

How beautiful to cut potatoes into cubes?

Diced potatoes are often used to prepare first and second courses, such as soup or roast. Preparing potatoes is very simple, for this you need:

• Cleanse and rinse her
• Dry or wipe with a towel
• Cut each potato into 2 or 3 layers (depending on how large the potatoes are).
• Cut each layer first along, and then across
• Depending on how large cubes you need, you can cut the layer into 2 or 3 strips.

IMPORTANT: The advantage of this cut is that it can be obtained from any potato (small or large).

How beautifully cut a potato in the form of a flower?

Potatoes cut and laid out in the form of a flower are not often seen. Such figured cutting is used for baking dishes in forms, combining it with vegetables or meat.

How to cut:

• Choose a large potato, this one is ideal for creating large petals.
• Peel and wash potatoes.
• Cut large potatoes in half
• Then start cutting each half into thin slices (with a knife or with a slicer).
• Start laying out the flower, for this, the “petals” must be folded in a circle.

How beautiful to cut a potato with a spiral?

To cut potatoes in the form of a spiral, you need to acquire a special device, which consists of a nozzle, a knife and a skewer. The modern market has several of the most popular manufacturers of such spiral cuts.

How to do:

• Put the potato on the holder
• Insert knife
• Start scrolling the knife from the top to the bottom of the potato.
• Cut in half if too long

IMPORTANT: Each spiral is initially or as it is cut, strung on a skewer (you can also use a wooden kebab stick). Roasted potato spiral in a large amount of oil, as in deep fat.

How beautifully cut potatoes for soup, borscht?

Any dish should be not only tasty, but also beautiful. Of great importance for soup, borscht or pickle is slicing potatoes - one of the main ingredients. It is best to cut into the first dish in small cubes.

How to cut:

• Potatoes of any size need to be peeled and washed
• Cut the potatoes into 3 slices (if it is large, you may need 4 plates).
• After that, cut each plate into strips 1 cm wide, which then cut across.
• You should get neat cubes of 1 cm.

How to beautifully cut potatoes into slices, in a rustic way?

Potatoes cut into wedges are ideal for preparing a dish such as "country-style potatoes".

How to cut:

• Wash the potatoes thoroughly without removing the skin
• All pieces of dirt and processes must be removed.
• Put the potatoes on the board
• Cut in half but keep it whole
• Depending on her potato size, make two or three more cuts.
• The resulting slices can be fried

IMPORTANT: Country-style potatoes are fried in a large amount of oil, then they are laid out on a paper towel (to be absorbed excess fat) and serve with seasoning crushed garlic with finely chopped fresh herbs.

How beautiful to cut potatoes into slices?

Such cutting of potatoes is suitable for cooking casseroles and stews.

How to cut:

• Potatoes should be peeled and washed
• Cut potatoes in half
• Take half of the fruit, it should be cut with a knife or on a plank.

How nice to cut potatoes into cubes?

Sticks are sliced ​​​​potatoes with thick straws.

How to cut:

• Peel and wash potatoes
• Cut each potato into 2 or 3 layers (depending on size).
• Cut each layer into 3 or 4 straws

How beautifully cut potatoes into circles?

This type of cutting is ideal for baking.

How to do:

• Potatoes should be peeled and washed
• You will need a cabbage shredder
• Cutting can also be done with an ordinary knife, but the rings will turn out thinner.
• Put the potatoes on the holder and start cutting into thin round slices.

How nice to cut a potato thinly?

Thinly sliced ​​potatoes are called pai. I use it for decoration. fine dining, as well as adding potatoes to the salad.

How to do:

• You will need a grater for Korean carrots
• Choose the largest grater
• Start grating the peeled potatoes (the process is laborious, but possible).
• Sliced ​​\u200b\u200bpotatoes into thin straws "pay" are deep-fried until golden brown.

This method of grinding the root crop is the simplest and most understandable. As a rule, dicing potatoes is most often used if the vegetable is supposed to be used in salads and various soups. As they say experienced chefs, it will be no less tasty and fried potatoes cut in this shape.

Cutting potatoes into neat cubes is not difficult. To do this, use a knife and a cutting board, on which a pre-washed and peeled vegetable is placed, which should be cut into two equal parts.

After that, one of the halves is cut into two more slices. For convenience, it should be laid with the cut part down.

In the case of using a large root crop, additional grinding may be necessary. large quantity slices. Having collected all the slices together, you need to cut the vegetable into cubes using transverse movements with a knife.

Roasting a vegetable cut into cubes has its own advantages, because in the end a connoisseur fried potatoes will receive a dish in which each small piece will be covered with crispy golden crust. The inside of the potatoes will remain soft and juicy.

Straws are the form of slicing potatoes that most modern hostesses prefer. The fact is that a vegetable cut into strips after frying in oil is very similar both in appearance and in taste to french fries, beloved by many. So, for starters, it is also necessary to peel the root crop and rinse thoroughly under cold water. running water.

The root crop should then be laid out on a cutting board with its side, and then cut off a slice with a thickness of 1 centimeter. From the cut slice, identical strips should be formed, the width of which should correspond to the thickness of the slice.

Immediately before frying a chopped vegetable, it should be thoroughly rinsed again, which will get rid of excess starch.

Place pre-peeled and washed potatoes on a board, fixing them with your fingers on the sides. After that, the root crop is divided into four equal parts using longitudinal and transverse movements with a knife. Each formed slice is subsequently cut into two more parts so that as a result two identical slices are formed.

The thickness of each bar should be no less than 1 and no more than 3 centimeters, which will ensure proper frying. Sliced ​​potatoes are also recommended to be re-rinsed in a container of cold water.

It is better to fry the vegetable with slices on regular frying pan with addition enough oils. This technique of grinding root crops can be found in such popular dish like rustic potatoes.

Much less commonly used is the method of slicing potatoes for frying, which involves the formation of uniform circles from the vegetable. This method of grinding the root crop is quite simple.

Peeled and washed potatoes should be placed side down on a cutting board and, using transverse movements, cut into even circles, the thickness of each of which should not exceed 5 millimeters.

This method of chopping a vegetable is suitable for baking in the oven along with the rest of the ingredients, as well as for frying in a pan with vegetable oil.

IN this case when stirring the contents of the pan, you need to be extremely careful in order to maintain the original shape of the main ingredient.

To facilitate the task, modern hostesses can always use various devices designed for curly slicing potatoes.

Like kitchen tools not only ensures the formation of uniform pieces, but also minimizes the likelihood of injury during use sharp knife.

How to cut potatoes for frying

Fried potatoes are a favorite treat for residents of the post-Soviet space. To prepare this dish correct cutting root crops plays a significant role. The juiciness and taste of potatoes depends on this.

Used in frying potatoes the following ways tapping:

straws;

cubes;

cubes.

If the potatoes are fried, then the method of slicing depends on the habit of the cook. Before cooking, the root crops must be thoroughly washed under running water, the “eyes” removed with a knife and peeled.

The root crop will turn out tasty if you fry it in the form of thin strips. To do this, potatoes are cut across the root crop with a thickness of at least 1 cm, after which they are cut into longitudinal thin strips for frying. After cutting the potatoes, rinse again under running water.

Potatoes are recommended to be fried in a heated pan with sunflower oil. If you want to cook homemade potatoes fries, then fry the slices in a large amount of oil, but in small portions. This will allow the potatoes to fry and get a beautiful golden crust.

Potatoes are salted 4-5 minutes before the dish is served on the table. At the same time, ground pepper and other spices are added to taste.

A popular way of slicing potatoes among cooks is neat cubes, thanks to which the dish does not boil soft and looks appetizing. Sliced ​​potatoes in the form of cubes are used for cooking first and second courses, as well as salads.

Technology for cutting potatoes for frying:

potatoes are peeled;

rinse under plenty of running water;

each root crop is cut into 3 layers;

cut the layer across, then along;

the result is neat cubes.

In this way, tubers of different sizes are cut.

How to cut potatoes for frying

For cutting potatoes, kitchen electrical appliances are used, saving time and effort.

The main tools are a cutting board and a sharp knife.

A vegetable cutter that is used for chopping vegetables.

Special nozzles for cutting french fries.

As practice shows, delicious dishes obtained from potatoes cut into cubes from moderately starchy varieties.

This is done simply:

washed and peeled potatoes are placed on a cutting board, pressing a hand to the side of the center;

each tuber is cut into 4 slices - along and across;

after that, each slice should be cut in half again - as a result, thin crescents are obtained;

potatoes are washed under running water to remove excess starch and excess moisture is removed with a towel.

After that, start cooking. Root crops are fried in vegetable oil in a hot frying pan, which is covered with a lid. Remove the lid 5-8 minutes before the end of cooking.

Sliced ​​potatoes are great for frying, casseroles, or the popular country potato.

The original version is fried potatoes in the form of a spiral. Prepare fried spirals not difficult. You can prepare the tubers using a food processor with a knife attachment. It is this nozzle that is inserted into the top of the potato and scrolls from the top to the bottom. The result is a neat spiral, which is strung on a skewer and fried in vegetable oil.

Which potato tastes better

Potatoes are used for frying durum varieties. When cooked, it does not lose its original shape and retains useful qualities. Soft varieties of root vegetables can simply turn into a puree when fried.

If the potatoes are cut too coarsely, then the cooking time increases, if too finely, mashed potatoes will turn out during the frying process.

Fried potatoes with breadcrumbs

Fried potatoes breaded in breadcrumbs is an original alternative to the usual and ordinary dish. If desired, breadcrumbs are mixed with curry pepper, turmeric, ground pepper and other spices to taste.

Fried potatoes with breadcrumbs are very similar to french fries. Prepared without a lot of oil. In this form, root crops retain a maximum of vitamins.

Cooking technology for fried potatoes with breadcrumbs:

1. The tubers are cleaned and washed under running water.
2. Each potato is cut into sticks.
3. After that, the roots are sprinkled a small amount vegetable oil and a mixture of spices and stop for half an hour to marinate.
4. Then sprinkle the potatoes breadcrumbs and fried in a hot skillet.
5. The tubers can also be baked in this way - put on a baking sheet in layers, and then place in the oven for 15-20 minutes.

Inexperienced young housewives often do not know when to salt potatoes when frying. Salt potatoes 5-6 minutes before the end of cooking, then cover the pan with a lid and let it "reach".

Fried potatoes - hearty and appetizing dish, which is eaten on weekdays and holidays. Any cook can prepare a dish tasty, appetizing. Take a little patience while cooking, slicing potatoes. Aesthetic beauty is no less important than taste.

Potatoes can be cut in several ways: straws, cubes, slices, circles, etc. The choice of cutting depends on the method of preparation of the dish (for example, potatoes cut into strips are fried in deep fat, and cubes are placed in the soup).

To cut potatoes into strips, it is best to use a vegetable shredder. If there is none, you can cook straws by hand.

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slicing potatoes

To cut potatoes into strips, you need:

• Wash the potato tubers and peel it. It is best to do this with a vegetable peeler - this way the peel is removed evenly.
• Cut off thin plate potatoes from the wide side and put it on the board (this is done for stability).
• Cut the potato into thin (about 3 mm thick) plates, turn over.
• Cut all the plates into thin straws - the same thickness, 3 mm each.
• Make sure that the straws are the same in size - too thick pieces will not fry, and thin ones will burn. It is desirable that the straw be no more than 5-7 cm long. Otherwise, it will break during cooking.

If it is necessary to comply perfect shape straws, the potatoes are pre-cut on all sides so that a rectangular bar is obtained. Leftovers are thrown away or used to make another dish.

French fries

Classic french fries can be cooked without a deep fryer - in a pan. For this you need:

• Shredded potatoes need to get wet well paper towel to remove excess moisture.
• Heat a large amount of vegetable oil in a frying pan (layer thickness about 1 cm).
• Put a small portion of potatoes in the pan - so that it covers the bottom in one layer, no more. The straw should be completely covered with oil.
• Flip the potatoes after they are browned on one side.
• Drain potatoes in a colander to drain excess oil.
• Salt the potatoes and serve.

Potatoes in the oven

Potatoes baked in the oven can also be delicious. It takes a lot to make it. less oil, time and effort. For this you need:

• Pat the sliced ​​potatoes dry with a paper towel.
• Prepare dressing: in a small portion of olive or sunflower oil add finely chopped garlic, paprika, herbs to taste.
• Grease a baking sheet with a thin layer of oil and pour potatoes on it.
• Brush the remaining oil over the potatoes with a pastry brush.
• Send the baking sheet to the preheated oven for 15-20 minutes.

Not only depends on the form of slicing potatoes appearance, but also the taste of the dish: if the pieces are the same, then they are boiled or fried evenly. Homemade slicing potatoes is different from the restaurant. In restaurants, chefs do everything to make the dishes look as impressive as possible, so they sacrifice savings in favor of beauty. The hostesses are trying to clean and cut the tubers so that there is less waste. Restaurant methods of slicing at home are used only in preparation for the holidays.

Preliminary preparation

Before cutting the potatoes, the tubers must be washed well. If the potatoes are subsequently going to be peeled, then you can simply wash the skin with your hands so that damage and eyes are clearly visible. But for the preparation of tubers in their skins (boiling in their uniforms, roasting in a rustic way), they are washed especially carefully: rubbed with a brush under running water.

Even slightly damaged tubers are not suitable for boiling in their skins. If there are rhizoctonia black specks on the potato (similar to tiny lumps of dirt), they must be removed with a brush. Perfectly clean tubers of the correct shape should remain, without damage. If such potatoes are boiled or stewed in a rustic way, they can be eaten with the skin: after brushing, the skin becomes thin, like tissue paper.

Potatoes, which will be cooked without peel, are peeled after washing, cut out eyes and damaged areas, then be sure to lower them into cold water so that the flesh does not darken. You should first cut all the peeled potatoes, then put them in a container for cooking. If you cut one potato at a time and transfer to hot pan or a pot of boiling water, the pieces will cook unevenly.

Easy ways to cut potatoes

TO simple ways slicing potatoes are those that are easy to perform with any knife, and without first “cutting” the tuber: circles, slices, sticks, cubes, straws, slices, shavings.

Circles

A peeled and washed potato can be cut into circles 1–1.5 cm thick (Fig. 1). This method of slicing is called Paysanne. Pieces with a thickness of 1.5, sometimes 2 cm, are used to make "rustic" soups, stews, and bake in a rustic way. Mugs 0.7–1 cm thick are deep-fried.

Fig.1. Potatoes cut into slices

To fry potatoes in the usual way, the tubers are cut into circles 2-3 mm thick, and for making chips - even thinner, about 1-2 mm. Usually small and medium tubers are cut in this way: it is difficult to separate a neat thin circle from a large potato with an ordinary knife. Therefore, for making homemade chips, it is more convenient to grind potatoes with a shredder (Fig. 2).

When restaurant cutting, circles of approximately the same diameter are selected from the middle of the tuber, and the rest are used for mashed potatoes.

Fig.2. Universal shredder for vegetables

slices

If the circles are cut into 2 or 4 parts, you will get slices (Fig. 3). The tuber is cut lengthwise into 2 parts. If it is large, then each half is also cut lengthwise into 2 parts. These pieces are cut across. While one half of the tuber is being cut, the other half is lowered into the water.

Fig.3. slices

Slices 1-2 cm thick are suitable for making soups, baking. For frying, potatoes are cut into slices 2-3 mm thick. The rule for restaurant cutting is the same as for circles: choose slices of the same size.

Slices

Slices are cut into medium, less often - small tubers. First, the potato is cut into 4 parts (as for slices). To get slices, each quarter is cut in half (Fig. 4). This is an excellent form of cutting for baking with stuffed with apples duck, stewing with meat, cooking potatoes in a rustic way. The slices are also deep-fried.

Fig.4. Slices

The restaurant form of cutting differs from the home one only in that for festive dishes choose tubers of about the same size.

Blocks

Restaurant cut:

1. Choose tubers of approximately the same size, wash them and peel them.
2. Cut off a piece on each side of the tuber to make a rectangular parallelepiped.
3. Cut it into plates.
4. Stack the plates one on top of the other and cut them into cubes.

When restaurant cutting, the bars should be the same (Fig. 5). The cross section of the bar is a square with a side of 6–7 mm. This cut is called a batonnet. These sticks are deep fried.

Fig.5. Homemade slicing potatoes Rice. 6. Restaurant slicing potatoes into cubes

At home cut the tuber is not pre-cut, so some of the bars are irregular in shape and differ from others in size.

For soups, shorter sticks are used, cut using the Prentanier method: 3–4 cm long and 0.7–1 cm thick. Prentanier sticks are fried (in the usual way and deep-fried), stewed.

There are slicers on sale, with which you can easily and quickly cut potatoes into cubes, even for a very large company.

Fig.7. Slicers for slicing potatoes

Straw

Straws are very thin sticks.

Straw types:

• julienne (julienne) - bars 2 mm thick and 2.5 cm long;
• share - length 4-5 cm.

Straws are most often deep-fried, used for cooking Korean salads.

To cut the tuber into strips, you need a very sharp knife. It is much easier to chop potatoes on a grater for Korean salads or using a special tool (Fig. 8).

Fig.8. Devices for cutting tubers into strips

Cubes

To get cubes, the tuber is cut into sticks, then a stack of sticks is cut across (Fig. 9).

Types of cubes:

• brunoise (brunoise) - face 1–2 mm;
• jardinier (jardinière) - 3-4 mm;
• Macedonian (macédonienne) - 5 mm;
• Peizan - parallelepipeds with a base of 1 × 1 cm and a height of 0.3–0.4 cm.

Raw tubers are cut into cubes for soups, boiled - for salads.

Fig.9. Cubes

Shavings

Potato chips are long thin ribbons 1-2 cm wide. They can be cut with an ordinary knife, but there is also special device, allowing you to make very even and neat chips (Fig. 10). potato strips deep-fried.

Rice. 10. Knife for planing potatoes

Ways to "grind" whole tubers

To make whole potatoes look the same and in ready dish looked more beautiful, they are given various, sometimes intricate forms.

Kegs

To make a barrel:

1. Cut off the top and bottom of the potato.
2. The sides of the tuber are "turned", forming a barrel (Fig. 11).

The barrels are stewed whole or the middle is taken out, stuffed and baked. Barrel-shaped tubers are stable and can be placed compactly in a baking dish.

Garlic

To make garlic, the barrel is cut into slices. A little pulp is cut off from the sharp edge of each slice (Fig. 12).

Fig.12. Garlic

"Accordions"

Deep transverse cuts are made on the tubers at a distance of 3-4 mm from each other (Fig. 13). Pieces of bacon or cheese are inserted into the slots and baked.

Fig.13. Baked potato "accordion"

"Pears"

The tuber is "turned", giving it the shape of a pear. Such potatoes are usually baked (Fig. 14).

Rice. 14. Potato "pears"

"Lapti"

Medium tubers are washed and cleaned. A transverse incision is made on the tuber. With the help of a knife and a spoon, a “bast shoe” is formed (Fig. 15). On the "toe" make shallow transverse and longitudinal incisions. Bast shoes are stuffed, lubricated butter and baked in the oven.

Rice. 15. Potato "bast shoes"

"Mushrooms"

On a tuber washed with a brush, a circular transverse incision is made. One half of the potato is left in its skin (this is a “hat”), the second is hewn, forming a “leg” (Fig. 16). "Mushrooms" are smeared with butter and spices and baked.

Rice. 16. Potato "mushrooms"

Curly slicing potatoes

For curly slicing special tools are needed.

Wavy Chips

The peeled tuber is cut in the same way as in circles, using a special knife with a wavy blade (Fig. 17).

Rice. 17. Chip knife

Balloons

To do potato balls, need special spoon. It is thrust into the tuber and the stalk is rotated around its axis. The result is neat identical balls the size of a hazelnut (Fig. 18). They are baked or deep fried.

Rice. 18. Potato balls

Spirals

IN raw tuber stick a metal skewer. Then a device with a sharp blade is screwed onto it (Fig. 19). The knife cuts the potato in such a way that one long ribbon 1–2 mm thick is obtained, twisted into a spiral.

Rice. 19. Potato spirals

Spirals are not removed from skewers, but immediately deep-fried (like chips). These "kebabs" look very impressive.

Slicing for cooking potatoes in a rustic way

Students at the University of Essex found that when baking, the largest area of ​​\u200b\u200bthe pieces will be covered with a golden crust if:

1. Cut the tuber lengthwise.
2. Cut each half at an angle of 30° (fig. 20).

Fig.20. tuber slicing

The way potatoes are cooked is influenced by both the size and shape of the tuber and the way it is cut. There are many potato slicing technology, the main ones of which we will now get acquainted with.

How to properly cut potatoes

Rubbing on a grater

Potatoes are grated both raw and boiled. Boiled cooled potatoes are rubbed with a grater with larger holes in a separate dish.

When rubbing raw potatoes gives a large amount of starch liquid. Therefore, starting this process, decide whether it will be useful to you in the dish you are preparing. If it is not useful, then grate the potatoes on the board using a standard grater. In the event that you need liquid to prepare another dish, then the potatoes must be grated with a medium or large grater into a deep dish so that the liquid does not drain. Using your hands, carefully squeeze the liquid out of the potato mass and drain it into a separate container. Remember that grated raw potatoes darken and turn brown very quickly, so you need to cook them right away.

French fries

To prepare classic potato fries, you need to cut large potato tubers into slices 1.5 cm thick (if desired, thicker). And then cut each slice into cubes 1.5 cm wide. The cut semi-finished product must be immediately immersed in boiling vegetable oil.

Potatoes are cut in the same way for making most soups.

dicing

An even brick is cut out of the tuber, and the remaining trimmings are left for use in cooking. potato soup or vegetable stew. Then the brick is cut lengthwise into even pieces. The next step is to stack the pieces in an even stack, cut them lengthwise, then across to get even cubes.

Slicing

Most often, when cooking potatoes, it does not matter how exactly you cut the tubers, but in some potato dishes this affects both appearance and cooking time. Use a large, sharp knife to cut potatoes into slices. Cut the potato first lengthwise into two halves, and then each half a few more times lengthwise until you get long, almost triangular pieces. To keep the slices even, while working, place the tip of the knife on the board and rhythmically press on the handle of the knife with your wrist.

Chips

Not very good for cooking. big portion chips, it is necessary to cut the potatoes into slices as thin as possible with a sharp knife, while firmly pressing the tuber against the board with one hand.

For cooking more thin chips, grate potatoes with coarse grater with a special oblique cut of the blade, it is also called berner grater or cut potatoes shredding knife.

Helpful advice: so that the grater does not slip while cutting the chips, place a rag or kitchen towel under it. However, if you're planning on making a larger batch of chips, it's best to do this in a food processor.

Fine cutting

This method of slicing potatoes is most often used when preparing salads. For this purpose, starchy varieties with a denser texture are used, and which do not boil soft. You only need to cut for salads cold potatoes. The tuber is cut in half, then each half lengthwise into several strips, and then across.

One of the most milestones in the process of cooking is the ability to properly grind food. After all, there are no trifles in cooking, and such an action requires a certain skill. Take, for example, potatoes. In most cases on initial stage after cleaning it needs to be cut. Depending on the specific dish, the crushed blanks must have a certain shape. Let's say that you need rectangular sticks like straws to work. What should be done in this case? How to cut potatoes into strips? It turns out that this can be done in different ways.

French fries

Nowadays, fast food has become so popular that many even try to cook their favorite dishes at home. The banal force of habit works. As you know, no institution fast food not complete without the famous french fries. Moreover, it is not at all difficult to do it. The main thing is to give the appropriate form to the main product. Here the question arises: "How to cut potatoes into strips?" To do this, you can use the most simple method. All you need is a sharp knife and a cutting board.

To understand how to cut potatoes into strips, you must clearly follow these steps:

• The tubers should be peeled, washed and dried well with a paper towel.
• To make the straw long, the potato must be placed on the board so that the knife blade goes along it.
• Tubers should be carefully divided into even longitudinal rings.
• Each blank must be cut into strips no more than 5 millimeters thick.

After that, prepared potatoes can be sent in small portions to boiling oil.

The secret of the correct form

When ordering french fries in a cafe, people are often surprised at how even the sides of the fried pieces turn out. After all, this vegetable has oval shape, and when cutting, part of the blanks should be slightly rounded. Here the chefs have their own secret. They know exactly how to cut potatoes into strips so that each piece has the correct shape.

The fact is that before grinding the tuber, it is necessary:

• First, cut off the side longitudinal edge.
• Rotate the potato 90 degrees along the axis and separate the same part from the other side. Two flat sidewalls are obtained.
• Put the product on one of them and divide into even pieces parallel to the second cut. Set the rest of the rounded part aside.
• The resulting blanks are divided into strips of the same thickness.

As a result, a neat large straw with regular, even sides will appear on the cutting board. And the cut pieces of potatoes remaining after processing can be used for cooking other dishes.

Preparation for frying

Fries are just one way to fry potatoes. But most housewives rarely use it at home, mainly due to the high oil consumption. It is much more economical to fry potatoes just in a pan. At the same time, it can also be crushed in the form of straws. In this case, it is better to use smaller or medium tubers. How to cut potatoes into strips for frying? The technology of this method is much simpler than the previous options. For work, you need a cleaned and washed product. It must first be dried to avoid unwanted splashes from moisture contact with boiling fat.

Processing of prepared potatoes takes place in three stages:

• First of all, the tuber must be cut off both tops. So it becomes like a small barrel.
• You should put it on one of the bases (wider) and, holding it with your other hand, carefully cut it with a knife into identical plates.
• Without lifting it from the board, turn the product 90 degrees and do the same.

It turns out a neat straw, the size of which depends on the chosen thickness of the plates. The remaining ends can also be cut. True, they will be shorter than the rest. But for frying it doesn't really matter.

Technique to help

Every housewife is familiar with the situation when, as they say, the guests are already on the doorstep, and there is very little time left for cooking. I would like, for example, to surprise them with a thin fried potato straws, but there is absolutely no time to do neat cutting. What should be done in such a situation? How to quickly cut potatoes into strips? For such a case, the house should always have a special Appliances. Today it is not difficult to buy it in the store. You will need a regular vegetable shredder with a julienned attachment. With its help, in a matter of minutes, you can turn any amount of potatoes into a mountain of thin, even pieces.

After that, all that remains is to fry them. If a side dish is planned in the form of french fries, then the semi-finished product must first be poured onto a napkin to remove excess moisture. The product should not be piled up. It must be spread out in a thin layer and blotted several times while the oil is heated in the pan.

Combined variant

Each dish has its own special ways cuts original ingredients. For example, it cannot be argued that potato straws can only be made with a sharp knife. There are many other options, and each of them is good in its own way. Let's assume that as a side dish you need to cook a potato pie. This is very delicious product, which looks very impressive on a plate. How to cut potatoes into strips for such a dish?

Experienced cooks in this case proceed as follows:

• First, each peeled tuber is cut into thin plates. You can do this with a knife or use any mechanical grinder to work.
• Then each plate must be chopped with a grater for Korean carrots. Small straws with a thickness of no more than 2 millimeters are obtained. In addition, they will all be the same size.

After that, the prepared product can be further used for its intended purpose.

illustrative example

IN Lately designers have developed many unique devices that greatly simplify the work in the kitchen. For example, not so long ago, original potato cutters appeared on sale. A simple device invented by Chinese craftsmen. It is a plastic case, in the center of which steel knives are fixed in the form of a lattice. Looking at him, it is easy to figure out how to cut potatoes into strips. The photo will help to understand this issue in more detail.

The principle of operation of the device is extremely simple:

• The peeled tuber must be placed on a cutting board.
• Install a potato cutter on top of it.
• Holding both hands at your sides, press hard on the device.

As a result, blanks of the same size and section are obtained. By setting the potato in a vertical position, you can get large straws in a matter of seconds with minimal physical effort. In the instructions, the principle of operation of the device is shown using photographs that clearly demonstrate the simplicity of its operation.