"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Thread Tools Display Modes
Old 12-10-2006, 06:07 PM   #1
Sous Chef
attie's Avatar
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
How to cut potatoes for chips [fries]

To often I've seen someone struggling to cut chips the same size with the potato on it's side trying to twist away. This may sound trivial but when you need to cut a fair few I worked out a quick and easy method.

Cut the end off first making a small flat surface, stand the potato on its end, slice down, rotate and slice down again at the required thickness to make nice even chips.
It's probably not a new idea but it might help some


attie is offline   Reply With Quote
Old 12-13-2006, 07:39 PM   #2
Sous Chef
Aria's Avatar
Join Date: Dec 2006
Posts: 620
attie, Yes I do the same cut with the potato. And I use a Japanese slicer(with the finger protector holding the potato) and slice.

Aria is offline   Reply With Quote
Old 01-20-2007, 05:12 PM   #3
Senior Cook
NYBrit's Avatar
Join Date: Jan 2007
Location: Staten Island, NY
Posts: 163
Personally I don't make chips that way, I buy them already made frozen. I do more mashed potatoes than anything though but that's still good advice
NYBrit is offline   Reply With Quote
Old 01-20-2007, 06:46 PM   #4
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Nice one, Attie - that's how I make mine, too.
Big, fat chips - nothing like them.
I think the last time I bought frozen ones was back in 1984!!
cliveb is offline   Reply With Quote
Old 06-01-2007, 11:33 PM   #5
Senior Cook
SpiritWolf's Avatar
Join Date: Aug 2005
Location: Townsville, Australia.
Posts: 151
Send a message via MSN to SpiritWolf Send a message via Yahoo to SpiritWolf
Thankyou Attie, I love big Fat Chips ( Aussie Style ), none of these skinny things you get at take-away shops, I love to taste the potato, this way sounds great, very simular to what I do, thanks again.
SpiritWolf is offline   Reply With Quote
Old 06-05-2007, 09:36 AM   #6
Assistant Cook
Join Date: Jul 2005
Location: Kitchener Canada
Posts: 27
Here's how I teach my students

After peeling...
cut a slim slice, this gives you a flat surface to rest the potato on. Now with a very sharp knife (don't try unless the kife is absolutely sharp and steel it often) cut the potato in the thickness you want the fry to be. Then taking 2 or 3 of the slices, cut them again in equal thickness as the original cut. This gives you square ends and uniform thickness fries.
Rinsing or wiping the knife free of starch very frequently assists too.
I don't teach the students to chop the slices but instead to place the tip of the knife on the cutting board and draw it through the slices in one smooth cut. This minimizes sticking from the accumulation of starch on the knife.

Georgeco is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:06 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.