• You can cut most varieties of potatoes using the following techniques. Russet potatoes are particularly good for cutting fries, while Yukon gold, yellow, or red potatoes are good for wedges. Choose whatever variety you prefer.
• Before cutting the potatoes, scrub them clean under water. Peel if desired.

Wedges

• Cut the potato in half lengthwise. Then, cut each half lengthwise into quarters for a total of 8 wedges. For larger potatoes, you can cut each half into sixths for more wedges if desired.

Fries

• Cut lengthwise into slabs about ½-inch thick.
• Stack some slabs on top of each other. Cut lengthwise into ½-inch wide fries.

Cubes

• To dice potatoes, follow the instructions for cutting fries.
• Then, cut the fries crosswise into cubes of your desired size.

Slices

• Cut the potato crosswise into slices of your desired size.

Julienne

• Cut off the sides and ends of a potato to yield a rectangular piece of potato. Then, cut the rectangular piece lengthwise into 1/16-inch thick pieces.
• Stack some of the pieces on top of each other. Cut lengthwise into skinny sticks about 1/16-inch wide.