Not only does the shape of the potato cut depend appearance, but also the taste of the dish: if the pieces are the same, then they are boiled or fried evenly. Homemade potato cutting is different from the restaurant one. In restaurants, chefs do everything to make dishes look as impressive as possible, so they sacrifice savings in favor of beauty. Housewives, on the other hand, try to clean and cut the tubers so that there is less waste. Restaurant cutting methods at home are used only in preparation for the holidays.

Preliminary preparation

Before cutting the potatoes, wash the tubers well. If later the potatoes are going to be peeled, then you can simply wash the skin with your hands so that the damage and eyes are clearly visible. But for cooking tubers in a peel (boiling in uniforms, baking in a rustic way) they are washed especially carefully: they are rubbed with a brush under running water.

Even slightly damaged tubers are not suitable for boiling in a peel. If there are rhizoctonic black specks on the potato (they look like tiny lumps of dirt), they must be removed with a brush. There should be perfectly clean tubers of the correct shape, without damage. If such potatoes are boiled or stewed in a rustic way, they can be eaten with the peel: after brushing, the peel becomes thin, like tissue paper.

Potatoes, which will be cooked without a peel, are cleaned after washing, the eyes and damaged areas are cut out, then they must be lowered into cold water so that the pulp does not darken. You should first cut all the peeled potatoes, then transfer them to the cooking container. If you cut one potato at a time and transfer it to hot skillet or a saucepan of boiling water, the pieces will cook unevenly.

Easy ways to cut potatoes

TO simple ways cutting potatoes are those that are easy to perform with any knife, and without preliminary "cutting" the tuber: circles, slices, sticks, cubes, straws, wedges, shavings.

Circles

Peeled and washed potatoes can be cut into circles 1–1.5 cm thick (Fig. 1). This method of slicing is called Paysanne. Pieces with a thickness of 1.5, sometimes 2 cm, are used for cooking "village" soups, stewing, baking in a country style. Mugs 0.7-1 cm thick are deep-fried.

Fig. 1. Sliced ​​potatoes

To fry potatoes in the usual way, the tubers are cut into circles 2-3 mm thick, and for the preparation of chips - even thinner, about 1-2 mm. Usually, small and medium tubers are cut in this way: it is difficult to separate a neat thin circle from a large potato with an ordinary knife. Therefore, for cooking homemade chips, it is more convenient to grind potatoes using a shredder (Fig. 2).

When cutting in a restaurant, circles of about the same diameter are chosen from the middle of the tuber, and the rest are used for mashed potatoes.

Fig. 2. Universal vegetable shredder

Slices

If you cut the circles into 2 or 4 pieces, you get slices (fig. 3). The tuber is cut lengthwise into 2 parts. If it is large, then each half is also cut lengthwise into 2 parts. These pieces are cut across. While cutting one half of the tuber, the second is dipped in water.

Fig. 3. Slices

Slices 1–2 cm thick are suitable for making soups, baking. For frying potatoes are cut into slices 2-3 mm thick. The rule for restaurant slicing is the same as for circles: choose slices of the same size.

Lobules

Medium tubers are cut into slices, less often - small tubers. First, the potato is cut into 4 pieces (as for slices). To obtain slices, each quarter is cut in half (Fig. 4). This is an excellent form of slicing for baking with stuffed with apples duck, stewing with meat, cooking potatoes in a country style. The slices are also deep-fried.

Fig. 4. Lobules

The restaurant form of slicing differs from the home one only in that for festive dishes choose tubers of approximately the same size.

Sticks

Restaurant slicing:

1. Select tubers of approximately the same size, wash and peel.
2. Cut a piece from each side of the tuber to form a rectangular parallelepiped.
3. Cut it into plates.
4. Fold the plates one on top of the other and cut them into cubes.

When cutting in a restaurant, the bars should be the same (Fig. 5). The section of the block is a square with a side of 6–7 mm. This slicing is called batonnet. These sticks are deep-fried.

Fig. 5. Home cut potatoes into cubes Rice. 6. Restaurant cutting potatoes into cubes

When cutting at home, the tuber is not previously "trimmed", so some of the blocks have an irregular shape and differ from others in size.

For soups, use shorter pieces, cut by the prentanier method: 3-4 cm long and 0.7-1 cm thick. Prentanier pieces are fried (in the usual way and deep-fried), stewed.

There are slicers on sale, with which you can easily and quickly cut potatoes into cubes, even for a very large company.

Fig. 7. Slicers for cutting potatoes into cubes

Straw

Straws are very thin sticks.

Straw types:

• julienne - bars 2 mm thick and 2.5 cm long;
• pie - length 4–5 cm.

Straws are most often deep-fried, used for cooking Korean salads.

To cut the tuber into strips, you need a very sharp knife. It is much easier to grind potatoes on a grater for Korean salads or using a special device (Fig. 8).

Fig. 8. Tuber strips

Cubes

To obtain cubes, the tuber is cut into cubes, then the stack of cubes is cut across (Fig. 9).

Types of cubes:

• brunoise - 1–2 mm edge;
• jardinière - 3-4 mm;
• Macedonian (macédonienne) - 5 mm;
• peizan - parallelepipeds with a base of 1 × 1 cm and a height of 0.3–0.4 cm.

Raw tubers are cut into cubes for soups, boiled ones - for salads.

Fig. 9. Cubes

Shavings

Potato chips are long thin strips 1–2 cm wide. They can be cut with an ordinary knife, but there is also a special device that allows you to make very even and neat chips (Fig. 10). The potato strips are deep-fried.

Rice. 10. Potato planing knife

Ways to "grind" whole tubers

To make whole potatoes look the same and look more beautiful in the finished dish, they are given different, sometimes intricate shapes.

Kegs

To make a keg:

1. The top and bottom of the potato are cut off.
2. The sides of the tuber are "grinded" to form a barrel (Fig. 11).

The casks are stewed whole or the middle is removed, stuffed and baked. The barrel-shaped tubers are stable and can be placed compactly in a baking dish.

Garlic

To make garlic, the keg is cut into wedges. A little pulp is cut from the sharp edge of each slice (Fig. 12).

Fig. 12. Garlic

"Accordions"

Deep transverse cuts are made on the tubers at a distance of 3-4 mm from each other (Fig. 13). Pieces of bacon or cheese are inserted into the slots and baked.

Fig. 13. Baked potato "accordion"

"Pears"

The tuber is "grinded", giving it the shape of a pear. These potatoes are usually baked (fig. 14).

Rice. 14. Potato "pears"

"Lapti"

Medium tubers are washed and cleaned. A transverse incision is made on the tuber. Using a knife and a spoon, form a "bast shoe" (Fig. 15). Shallow transverse and longitudinal cuts are made on the "toe". The buns are stuffed, greased with butter and baked in the oven.

Rice. 15. Potato "sandals"

"Mushrooms"

A circular transverse incision is made on a tuber washed with a brush. One half of the potato is left in the skin (this is the “cap”), the second is trimmed to form a “leg” (Fig. 16). "Mushrooms" are greased with butter with spices and baked.

Rice. 16. Potato "mushrooms"

Curly slicing of potatoes

For curly cutting, special tools are needed.

Wavy chips

The peeled tuber is cut in the same way as into circles, using a special knife with a wave-like blade (Fig. 17).

Rice. 17. Chips knife

Balloons

To do potato balls, you need a special spoon. It is stuck into the tuber and the stalk is turned around its axis. The result is neat, uniform balls the size of a hazelnut (fig. 18). They are baked or deep-fried.

Rice. 18. Potato balls

Spirals

A metal skewer is thrust into the raw tuber. Then a device with a sharp blade is screwed onto it (Fig. 19). The knife cuts the potato so that one long tape 1 - 2 mm thick is obtained, twisted into a spiral.

Rice. 19. Potato spirals

The spirals are not removed from the skewers, but are immediately deep-fried (like chips). These "kebabs" look very impressive.

Country style potato slices

Students at the University of Essex have determined that when baked, the largest area of ​​the pieces will be covered with a golden crust if:

1. Cut the tuber lengthwise.
2. Cut each half at an angle of 30 ° (fig. 20).

Fig. 20. Tuber cutting

Perfectly even slices of fries, sauce and soft drink are frequent attributes of fast food advertising brochures. And if the last two components of the banner are few people admire, then potatoes are the peak of culinary excellence. How to cut potatoes into strips at home? It couldn't be easier! Let's hone our skills together.

How to create potato masterpieces quickly and easily?

Slices from raw vegetables the easiest and fastest way to cut using a special device is a square vegetable cutter. Fortunately, there are plenty of such devices today. They come in the form of a removable attachment on a plate or jar, are part of a handheld harvester, and are also presented with a special four-sided grater with a pointed edge.

Using such devices is quite simple:

• Use a knife to cut off the bottom so that the tubers can be placed upright on the table.

• On top, set the vegetable cutter with a sharp edge on the flesh of the vegetable.

• Admire the result.

Perhaps the only drawback of this method is that it is impossible to adjust the thickness and length of the blocks. And the length of the straw depends only on the pressure of the hand. So if the physical strength is not enough, the vegetable cutter method is not suitable for you. But don't be discouraged, there are other options.

Sleight of hand - no vegetable cutters

Despite the fact that the potatoes are mostly round, they can be easily cut into neat thin strips using a sharpened kitchen knife. True, this method is quite laborious, and the process itself will take a lot of time. But the finished result is worth it. Let's try?

So, we perform the following actions:

• Wash and peel the potatoes as you have done before.
• Trim the ends of the tubers so that they are flat on all sides.

• Remember to remove the parts from the base as well. As a result, you should get a perfectly flat rectangle.

• Now cut the pulp into thin slices. Each slice should be no thicker than 4 millimeters.

• Lay the slices flat on a cutting board and cut across into thin strips.

• Perfectly even and thin straws are ready. It can be seasoned and baked in the oven.

Such thin slices are suitable for making salads, however, for this it is better to pre-boil potatoes, and also as an Indian side dish with hot spices... But frying such a straw is unlikely to work. Thin strips will quickly boil over, and as a result, instead of fried potatoes in the pan, there will be vegetable porridge... Although this is a matter of taste.

Cutting potatoes like at McDonald's

Fragrant and crispy French fries with garlic sauce... At the very thought of her appetite awakens. Of course, you can not bother yourself too much and just buy ready-made frozen potatoes in the supermarket. But who knows what kind of tubers they are, how long are they stored there and what are they made of?

It is much healthier and tastier when you cook fries at home. In addition, the technique is very simple:

• Traditionally, we wash and peel potato tubers. It is desirable that each of them be of almost equal length and oblong shape.

• We cut each potato in half. Then we divide the resulting parts in half in the longitudinal direction again.
• We cut each strip into 4 parts.

• While we are cutting a new batch, put the finished potatoes in a bowl of water. So the starch will be less, and the potatoes themselves will not have time to turn black.

Now you can search suitable recipe cooking fries in the oven, slow cooker, microwave or just in a pan. By the way, it will be very tasty if potatoes are rolled in olive oil with spices and crushed garlic before frying.

"Country style potatoes"

Don't like fries? Then, perhaps, you will like the country-style spicy potatoes. This unpretentious dish is served today even in the most fashionable restaurants.

To prepare such potatoes, you will need to find in the store and buy tubers as young as possible. Choose those vegetables, the skin of which you think is the thinnest, evenest and without burrs. By the way, there should be no green spots on the root crop. Often they are direct witnesses to the content of pesticides and other inedible chemicals.

In general, when the purchase and selection process is complete, your steps should be as follows:

• Using a soft brush or an ordinary clean, preferably a new kitchen sponge, thoroughly wash the potatoes from dust and dirt.
• Without peeling off the peel, cut the tubers into halves.

• Now the resulting pieces must be cut in half again.

• Resize each quarter to the size you want. Usually, only one transverse incision is sufficient.

• These are the potato slices that should be the result.

• But the work doesn't end there. Place potato wedges in a flat-bottomed bowl and cover with cold water.

• Let the straw sit for 5-7 minutes. This will help rid the potatoes of excess and unnecessary starch.
• Then transfer the slices to a paper towel.

• After all the water has been drained and absorbed into the napkin, the potato strips are ready for further use.

Remember, any of the above options take practice. It is unlikely that you will be able to create perfectly smooth blocks the first time. Usually, novice cooks have to spend a lot of free time and mountains of spoiled vegetables to achieve ideal results. We can only wish you further success!

Potato pie has long ceased to be an exotic dish for Russians. This dish is often served in cafes and restaurants. However, not everyone knows that you can easily cook these mouth-watering potatoes at home. If everything is done correctly, guests and household members will certainly appreciate the culinary efforts of the hostess.

Pai potatoes are potatoes, peeled and cut into thin slices, fried in a large number vegetable oil.

Some nutritional experts consider this dish to be extremely unhealthy for the stomach.

However, in reality this is not the case. These delicious fried potatoes only become harmful if you fry several servings in the same oil. This is usually done in paragraphs. Catering- bistros, cafes and restaurants, to save oil. But no self-respecting housewife of course it won't. But it should be borne in mind that, like all potato dishes, the "pie" is different high calorie content, therefore, with diabetes and obesity, it is better to forget about this meal.

Potato pie - American cuisine recipe

Experts say that one of the most widespread American recipes in the world is the recipe for “potato pie,” or simply fries. It is according to this recipe that the dish is prepared in most cafes and bistros. At home, any hostess will also cope with this task.

In order to surprise guests with real American potatoes, you must:

• Take a pound of potatoes, wash the tubers thoroughly and peel them. Wash the peeled tubers again and finely chop the potatoes. You can use a special grater for cooking carrots in Korean for this;
• Put the resulting "shavings" in a plastic bowl, add water and leave for twenty minutes so that all the starch goes into the water;
• Throw in a colander and dry the potato chips on both sides so that the excess water evaporates completely;
• Fry in boiling oil, stirring constantly, until a pleasant golden brown color. Finished potatoes can be obtained using a slotted spoon. Serve hot.

Pai is good both as an independent dish and as a side dish. It can also be added to various salads. It is better to eat potatoes as early as possible, since when stored in the refrigerator, taste qualities may get worse.

For cooking delicious dish potatoes with a pink skin will not work, since such varieties contain a high concentration of starch. Also, when choosing between young and old potatoes, it is better to give preference to the old one, for the same reason.

Salad with potato strips and chicken

Potato strips go well with chicken.

Fans of separate nutrition may argue that you cannot combine carbohydrates with proteins, but a salad with potatoes and poultry is an ideal option for a hearty dinner.

Here's how to do it:

• Mix ready-made potatoes with boiled chicken breast cut into strips;
• Add pickled onions;
• Send hard-boiled minced eggs to the salad bowl;
• Add mayonnaise, salt and pepper to taste;
• Stir all ingredients until smooth;
• Garnish with cilantro or parsley.

Such a salad will turn out to be especially tasty and less high in calories if you fill it not with store-bought, but with homemade mayonnaise.

Korean carrot snack

"Shavings" from fried potatoes goes well with Korean carrots. Thanks to the neutral taste of potatoes, the carrot loses its extra pungency, so both adults and children will be happy to eat such a dish.

For cooking you need:

• Cut into slices and fry the chicken breast or turkey until golden brown;
• Put the meat in a salad bowl;
• Grease with mayonnaise on top;
• Lay out the finished layer Korean carrots and grease with mayonnaise again;
• As an additional layer, you can add "Korean" beets and (or) cabbage to the carrots, this layer is also coated with sauce;
• Fried potatoes are stacked nicely at the top.

If you put in the center ready-made salad couple quail eggs, the dish will look like a swallow's nest. This decor option is suitable for any festive feast.

Lean salad with potato pie

You can make potato pie for a healthy and tasty lean salad.

I often feel hungry during the post, so this hearty dish will be very useful, especially in winter.

For cooking you need:

• Cut the red onion into rings or half rings;
• Cut pickled cucumbers into small cubes and mix them with onions;
• Take a little sauerkraut, squeeze it out to glass excess water, and add to these ingredients;
• Mix all ingredients with chilled potato chips;
• Season with a mixture of mustard and olive oil.

Stir the salad very carefully to preserve beautiful shape potatoes. You can season the dish with lean mayonnaise. Anyone who does not like mustard can only use oil, it is advisable to give preference to olive or a mixture of olive and sunflower oil... To add an oriental flavor, soy sauce is suitable.

Cooking a snack with mushrooms

Potatoes with mushrooms are a classic combination of Russian cuisine. By adding the gifts of the forest, you can give the American dish a Russian national flavor.

For cooking you need:

• Saute onions and carrots until golden brown;
• Add chopped champignons or porcini mushrooms, simmer in a little water;
• Dissolve in boiling water processed cheese, pour the resulting mixture into vegetables, boil for fifteen minutes over low heat;
• Season with salt and pepper to taste, boil for another five to seven minutes;
• Gently pour potato chips on top.

Thanks to processed cheese this dish tastes something like french julienne, but, unlike julienne, does not contain meat. Therefore this great option dinner for those who do not eat meat products.

Smoked chicken breast salad recipe

Pai salad with potatoes is prepared not only with boiled, but also with smoked meat birds. But it should be borne in mind that smoked meat is much higher in calories than boiled meat, and also contains more fat.

For cooking you need:

• Chop into thin strips smoked breast and pickled cucumbers;
• Cut the onion into half rings, pour over with boiling water and put it in a colander, then it will not be bitter;
• Put the poultry and onion in a deep bowl, coat with mayonnaise. It is better to apply mayonnaise in the form of a mesh so that the salad does not turn out to be too greasy;
• The next layer is to place pickled cucumbers on the mayonnaise grid, this layer is also smeared with sauce;
• Potatoes are carefully laid out on top and sprinkled with finely chopped cilantro (parsley, basil). It is better not to use dill, it does not go well with meat and poultry.

To make the dish more appetizing and slightly crispy, you can add croutons to it. They are put in a salad strictly before serving. ready meal on the table. If you put them on right away, they will become soaked and lose their crunchy properties.

Prepare delicious and crispy potatoes at home. A properly prepared dish will certainly help out the hostess in cases where there is no time to cook exquisite dishes, and the guests are already on the doorstep.

Potato is perhaps one of the most popular vegetables in the world. In order to list all the recipes with this tasty and healthy root vegetable, you will have to spend more than one hour of time. If you love potatoes as much as we do, take note of our recipes. Make sure that even simple dishes can be delicious!

1. Perfect French fries

Ingredients

• 1.3 kg potatoes
• juice of 1 lemon
• 3 tablespoons sunflower, peanut or canola oil

Preparation

1. Take a 6-liter brazier, cauldron, or cast iron saucepan. Cut the unpeeled potatoes into strips about 9-12 cm long and 1.5 cm thick. Throw the sliced ​​potatoes into a bowl of cold water to avoid oxidation. Rinse the potatoes, cover them with fresh water, add a couple of handfuls of ice cubes and lemon juice... Refrigerate for 2 hours.
2. Then start frying. Pour in oil about 12 cm and heat, blot the potatoes well with a paper towel and fry in small batches until light golden brown, about 4-6 minutes. Use an iron colander or tongs to remove the potatoes.
3. Sprinkle the finished potatoes with salt and serve immediately. You can use ketchup or sauce if you like.

2. Country style potatoes

Ingredients

• 10 large potatoes
• 2 tbsp. l. butter
• 3-4 tbsp. l. chopped fresh dill
• 1-2 tsp salt
• 1 tsp black pepper
• Greek yogurt to taste

Preparation

1. Bring a large pot of water to a boil, add salt. Cut large potatoes into 4 parts, small ones into two. Throw them in boiling water and cook for 10-15 minutes until tender.
2. Add butter, herbs, salt and pepper. Serve with Greek yogurt or sour cream and grated cheese.

3. Potato fans with cheese

Ingredients

• 0.5 kg small small potatoes (for one serving)
• olive oil
• slices of cheese
• sour cream
• ready chopped bacon
• green onions

Preparation

1. Preheat the oven to 200 ° C and cover the baking sheet with aluminum foil. Use a sharp knife to make cuts in each potato, not reaching the bottom. Place the potatoes on a baking sheet. Gently grate the potatoes olive oil and sprinkle with salt.
2. Bake for 30 minutes, until the potatoes are tender. Place slices of cheese in the cuts. Cook for another 5-10 minutes until the cheese is melted. Cool slightly and season with sour cream, bacon and green onions... The dish is served warm.

4. Classic baked potatoes

Ingredients

• 1.3 kg medium potatoes
• 4 tbsp. l. butter and a little more - for baking
• 2.5 cups cream
• salt and pepper to taste

Preparation

1. Preheat the oven, peel the potatoes, put them in a bowl of cold water. Grease a baking sheet with oil or cover with baking paper. Put the potato slices on the bottom of a baking sheet or shallow saucepan, salt and pepper to taste. Then lay out a few more layers and season to taste.
2. Pour the cream over the potatoes so that they barely cover it. Add a little oil, cover the dish tightly with foil and place in the oven. Bake for 30 minutes. Take off the foil and let it brew in the heat for another half hour.

5. Potato casserole

Ingredients

• 1.8 kg potatoes
• 1/4 tbsp. butter (finely chop)
• 2 tbsp. chicken cream soup (made from flour, milk and chicken broth)
• 2 tbsp. sour cream
• 1/3 Art. finely chopped onion
• 1/2 tbsp. grated cheese Cheddar
• 2 tsp salt
• 1 cup crushed cornflakes
• 2 tbsp. l. melted butter

Preparation

1. Wash, boil, cool and peel potatoes. In a medium saucepan, heat a mixture of butter, cream soup, sour cream, onion and salt. Cook until butter melts, remove from heat and stir in cheese. Attention: the cheese must not be completely melted!
2. Mix 2/3 of the mixture with the chopped potatoes. Pour into a greased baking dish. Distribute with the remaining sauce. Sprinkle corn flakes... Bake for 40 minutes.

6. Colorful fries

Ingredients

• 4-6 potatoes
• 1/4 cup olive oil
• sea ​​salt, freshly ground pepper, favorite spices, salt

Sauce

• 1 tbsp. sour cream
• 1/2 cup sour cream sauce with onions, garlic, herbs and spices
• 1/4 tbsp. milk

Filling

• 1 cup (or more) shredded cheese (cheddar or other)
• 1/2 cup grated mozzarella
• 1/2 cup bacon slices
• 1/4 cup scallions

Preparation

1. Cut the potatoes into thin slices (medium thickness if desired). Place on a baking sheet lined with foil, drizzle with olive oil and stir gently. Season with salt and pepper to taste. Bake at 200 ° C for 40 minutes, checking doneness with a fork.
2. Make the sauce. Spread sauce (3/4 of the resulting amount) on a large dish, put on it hot potatoes, brush over the remaining sauce and sprinkle with the filling. Wait for the cheese to melt and start your meal.

7. Pie "Samosa"

Ingredients

• 3 tbsp. l. ghee or butter
• 1 medium onion, finely chopped
• 1 jalapeno pepper, finely chopped
• 3 cloves of minced garlic
• 0.5 kg chicken (or turkey) fillet
• 2 tbsp. l. curry powder
• 1/2 tsp turmeric
• 600 g potatoes, diced
• 1 cup of water
• 1 cup green peas, frozen or fresh
• 1/2 tbsp. chopped fresh cilantro
• 1 sheet of puff pastry
• salt to taste

Preparation

1. Heat the oil in a large saucepan over medium heat. Put onion and fry until golden brown. Add jalapenos, garlic, chicken, curry and 1.5 teaspoons of salt. Bring the chicken to half-cooked, toss in the diced potatoes and toss in the water. Stir and cook until potatoes are tender, about 25 minutes.
2. Throw in the cilantro, seasonings, salt. Put the filling on the dough, cover the top with the dough, make holes for the steam to escape.
3. Bake at 200 ° C until golden brown for about 25 minutes.

8. Pepperoni potato pizza

Preparation

1. Wash potatoes, rub with olive oil and salt and wrap in aluminum foil. Make holes and place in a preheated oven. When the potatoes are half cooked, cut them in half and partially core them out. Brush with olive oil, sprinkle with breading, bake until golden brown.
2. Put a spoonful of sauce, some cheese and pepperoni salami on top of each hot half, salt and pepper to taste.
3. Bake another 15 minutes until golden brown. Sprinkle with Parmesan and green onions if desired.

9. Fried potatoes with herbs

Ingredients

• potato
• olive oil
• thyme or rosemary
• sea ​​salt
• black pepper
• parsley
• green onions

1. Peel the potatoes and place them in a pot of salted water. Bring to a boil and cook until tender over medium heat.
2. Preheat oven to 180 ° C and place an empty baking sheet in the oven. Cut potatoes, place in a bowl with olive oil, thyme or rosemary, salt and pepper.
3. When the oven is hot, place the potatoes in the skillet and place on the baking sheet. Bake for 30 minutes. Serve with fresh parsley and green onions.

10. Fried potato balls with cheese

Ingredients

• 620 g potatoes, peeled and cut into quarters
• 2 tsp seasoning Taco
• 100g diced mozzarella cheese
• 3/4 Art. breading
• 2 eggs
• vegetable oil for deep fat
• sea ​​salt to taste

Preparation

1. Boil potatoes until tender. Puree and leave to cool. Divide the mashed potatoes into 16 balls, press the center of each ball with your finger, and fill the holes with cheese cubes.
2. Then wrap the potatoes around the cheese. Roll the potato balls into bread crumbs, dip in beaten eggs, then breaded again. Fry the balls in batches over moderate heat until golden brown. This simple dish takes about 1 minute to cook. Serve with your favorite sauce.

Indeed, the above recipes are not only simple, but also incredibly appetizing and quick to prepare. Share our article with your friends. Let them know that regular potatoes can be delicious too! Bon Appetit!

This is a real creative laboratory! A team of true like-minded people, each of whom is an expert in their field, united by a common goal: to help people. We create content that is truly worth sharing, and our beloved readers serve as a source of inexhaustible inspiration!

One of the most important steps in the cooking process is knowing how to properly grind food. Indeed, in cooking, there are no trifles, and such an action requires a certain skill. Take potatoes, for example. In most cases, at the initial stage, after cleaning, it needs to be cut. Depending on the particular dish, the crushed pieces must have a certain shape. Let's say that you need rectangular sticks like straws to work. What should be done in this case? How to cut potatoes into strips? It turns out that this can be done in different ways.

French fries

Nowadays, fast food has become so popular that many even try to cook their favorite meals at home. The banal force of habit is at work. As you know, not a single establishment fast food is not complete without the famous French fries. Moreover, it is not at all difficult to do it. The main thing is to give the main product the appropriate shape. Here the question arises: "How to cut the potatoes into strips?" To do this, you can use the simplest method. Of the tools you need only a sharp knife and a cutting board.

To understand how to cut potatoes into strips, you must clearly follow the following steps:

• The tubers must be peeled, washed and dried thoroughly with a paper towel.
• To make the straws long, the potato must be positioned on the board so that the knife blade goes along it.
• The tubers should be carefully divided into even longitudinal rings.
• Each workpiece must be cut into strips no more than 5 millimeters thick.

After that, the prepared potatoes can be sent in small portions to boiling oil.

The secret of the correct form

When ordering French fries in a cafe, people are often surprised how smooth the sides of the fried pieces are. After all, this vegetable has an oval shape, and when cutting, part of the blanks should be slightly rounded. Here the culinary specialists have their own secret. They know exactly how to cut the potatoes into strips so that each piece has the correct shape.

The fact is that before grinding the tuber it is necessary:

• Cut off the lateral longitudinal edge first.
• Rotate the potato 90 degrees on the axis and separate the same part on the other side. Two flat sidewalls are obtained.
• Place the product on one of them and divide into even pieces parallel to the second cut. Set aside the remaining rounded part.
• Divide the resulting blanks into strips of equal thickness.

As a result, there will be neat large straws with correct, even sides on the cutting board. And the cut pieces of potatoes remaining after processing can be used to prepare other dishes.

Preparation for frying

Fries are just one way to fry potatoes. But most housewives rarely use it at home, mainly due to the high consumption of oil. It is much more economical to fry potatoes in a pan. Moreover, it can also be crushed in the form of straws. In this case, it is better to use smaller or medium-sized tubers. How to cut potatoes into strips for frying? The technology of this method is much simpler than the previous options. For work, you need a cleaned and washed product. It must be dried beforehand in order to avoid unwanted splashes from moisture contact with boiling fat.

The processing of prepared potatoes takes place in three stages:

• The first step is to cut off both tops of the tuber. This makes it look like a small barrel.
• It should be placed on one of the bases (wider) and, holding it with the other hand, carefully cut with a knife into identical plates.
• Without taking it off the board, turn the product 90 degrees and do the same.

It turns out a neat straw, the size of which depends on the chosen thickness of the plates. The remaining ends can also be cut. True, they will be shorter than the others. But for frying it doesn't really matter.

Technique to help

Every hostess is familiar with the situation when, as they say, guests are already on the doorstep, and there is very little time left for cooking. For example, I would like to surprise them with thin fried potato strips, but there is absolutely no time to do neat slicing. What should be done in such a situation? How to quickly cut potatoes into strips? For such a case, the house should always have special household appliances. Today it is not difficult to buy it in a store. You will need a regular vegetable shredder with a stripping attachment. With its help, in a matter of minutes, you can turn any amount of potatoes into a mountain of thin, even pieces.

After that, all that remains is to fry them. If you are planning a side dish in the form of French fries, then you must first pour the semi-finished product onto a napkin to remove excess moisture. The product should not be heaped. It must be spread out in a thin layer and blotted several times while the oil is warming up in the pan.

Combined option

Each dish has its own special way of cutting the original ingredients. For example, it cannot be argued that potato strips can only be made with a sharp knife. There are many other options, and each one is good in its own way. Suppose you want to cook a pie of potatoes as a side dish. This is very tasty product, which looks very impressive on a plate. How to properly cut potatoes into strips for such a dish?

Experienced chefs in this case proceed as follows:

• First, each peeled tuber is cut into thin slices. You can do this with a knife or use any mechanical shredder for work.
• Then each plate must be chopped with a grater to Korean carrots... Small straws are obtained with a thickness of no more than 2 millimeters. Plus, they'll all be the same size.

After that, the prepared product can be further used for its intended purpose.

Illustrative example

Recently, designers have developed many unique devices that greatly simplify the work in the kitchen. For example, not so long ago, original potato cutters appeared on sale. A simple device invented by Chinese craftsmen. It is a plastic case, in the center of which steel knives are fixed in the form of a lattice. Looking at him, it is easy to figure out how to cut potatoes into strips. The photo will help to understand this issue in more detail.

The principle of operation of the device is extremely simple:

• The peeled tuber must be placed on a cutting board.
• Install a potato cutter on top of it.
• Holding on to the sides with both hands, apply firm pressure to the device.

The result is workpieces of the same size and cross-section. By placing the potato in an upright position, you can get large strips in a matter of seconds with minimal physical effort. In the instructions, the principle of operation of the device is shown using photographs that clearly demonstrate the simplicity of its operation.