Potatoes are an incredibly nutritious, inexpensive, and versatile staple in many cuisines around the world. This tuber comes in a variety of shapes, sizes, and colors (see our complete guide to types of potatoes here), and you can use it in so many ways! Not only are potatoes easy to prepare, but they’re also packed with vitamins and minerals that keep you healthy and energized! Whether you’re new to cooking or a seasoned chef, learning how to cut potatoes is a skill that can seriously up your kitchen game.
How to cut potatoes
Knowing how to cut potatoes will open up so many recipe doors! Find out how to slice and dice them into 5 different shapes — wedges, fries, cubes, slices, and Hasselback.
Rinse & scrub
First things first — you need to wash your taters! Potatoes (and tubers in general) are covered in dirt, so remember to rinse and scrub them with a vegetable brush. Don’t scrub them too hard as you want to keep the skin intact, especially since they do not need to be peeled!
Option 1: Wedges
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. 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. Potato wedges are perfect for cooking into oven fries or roasted with rosemary (my personal fav!)
Option 2: Fries
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). Stack the slices on top of each other, then make lengthwise slices to form your French fries. Again, cut them approximately ¼-inch thick. French fries can be served fried, or level them up like we do with these Kimchi Fries or Truffle Fries!
Option 3: Diced
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 degrees. Cut them into small cubes, which are perfect for a morning hash!
Option 4: Chips
With the potato at a 90-degree angle to you, slice off one end. Continue making thin slices all the way through the potato. Diced potatoes are a great addition to stews, like this Saag Aloo or Collard Green Potato Curry!
Option 5: Hasselback
Similar to potato chips or slices, place the potato at a 90-degree angle to you. Make thin slices all the way down the potato, but stop your knife a few millimeters before the bottom. 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! Try cooking hasselback potatoes in the slow cooker for maximum yum.
Tips for cutting potatoes
Sharp knife: Don’t forget to use a very sharp knife for precision cuts and safety! Use chopsticks: It’s easier to use chopsticks to cut up hasselback potatoes. You can do it without them, but they make a great guide. Wash and dry: Rinse the potato under running water and dry it with a clean towel. This will help prevent slipping during cutting. Cutting board: Always use a cutting board to prevent slippage and protect your knives and countertops.
Storing cut potatoes
If you find yourself with too many cut up potatoes, here are a few storage options to keep them fresh:
Fridge: The best way to keep your potatoes from turning brown is by submerging them in water and keeping them in your fridge. They will last for up to 24 hours this way. Freezer: Place your cut potatoes in a freezer bag or freezer-safe container. Store them for up to 3 months in the freezer.
