PotatoVideo: 01:38
Description
Potatoes are available in many different types, shapes and colours. High-starch potatoes are great in a potato salad whereas medium-starch potatoes are good for frying. Floury, low-starch potatoes are great in soups and for mashing. As well as the standard yellowy potatoes, there are good alternatives in violet, red or even marbled colours.
Step by step instructions
BATONS
- Using the vegetable peeler, remove the skin from the potato by gliding the peeler from the top to the bottom in one stroke. Remove any brown spots with the tip of the peeler.
- Then, hold the potato in place with the claw grip and slice lengthways with a knife.
- Lay the potato slices flat on the board and cut into batons of the desired size.
DIAMONDS
- Peel the potato and remove any brown spots.
- Hold in place on the board with the claw grip and cut into slices of about 6mm / 0.24inch.
- Then, place the knife perpendicular to the slices and cut diagonally into diamonds.