The most common reason to Julienne a potato is for French Fries, (for which I’ve got a really great French Fry recipe here). Whether you bake, fry, sauté them…you still need to cut them. And besides potatoes, knowing how to do the Julienne cut is a critical knife skill for any home cook. The process is pretty simple, if you know the technique. Too often people are either intimidated, or just plain inexperienced using a knife, and that can cause you to move slowly, or even worse, move unsafely. Check out the video, and the steps below, and I hope you find this technique useful.
How to Clean a Julienne a Potato
- One of the first principles to know is that it’s easier to cut potatoes (or anything really) once they have a flat side
- Since they are round, our first cut makes a flat side; then we go from there
- Decide how thick/thin you’d like your potatoes and each cut should be made at that same thickness
- Hold the potato, and slice off one side, making a “plank”, down the long side of the potato
- Rotate the potato so the flat side is now on the cutting board, and it’s more stable
- Now continue to make planks moving along the potato until complete
- Lay the planks flat on the cutting board, and slice through them, again with the same width cut
- Once you’re through your planks, you’ve got your Julienned potatoes.
- If needed, you can shorten the sticks by slicing them in half