How To Cut Potatoes Like A Pro | Different Ways To Cut Potatoes | Basic Cooking

[Music] welcome to Raj food this is the Bombay chef bamar and today I'm going to show you different cuts of a potato well potato which is one of the most universally loved and used vegetables before we begin first things first let's have a sharp knife and let's secure the cutting board with a wet tissue paper or a kitchen duster second thing is let's begin to peel whenever you peel a potato make sure you have a firm grip of the potato as well as the peeler you press it at one end and pull the skin towards yourself rather than away from you because it may just upset and irritate someone because I see a lot of people who actually peel it like this as you can see this has actually ended up creating a lot of mess so it's always important to peel it towards yourself I'm now going to reserve the peeled potatoes in this bowl of water because potato is a starch which has a lot of iron content and that's the reason why it just starts oxidizing faster let's continue peeling the rest of the [Music] potatoes let's move the skin of the peeled potatoes aside and now let's begin with the first cut which is the baon baon are nothing but the universally famous French rice so let's begin with [Music] that so the first thing is to have a very firm grip and hold the potato horizontally I'm now going to slice off the base and rest the potato on that so that it does not move so here you have a firm grip of the potato I'm now going to slice the potato resting the knife against the knuckles and cutting them in somewhere around a CM thick slice [Music] arrange these slices one on top of the other and now run a knife again holding and having a very firm [Music] grip with the edges that we have Also let's cut these into baon so here we have the baon or the french fries ready which are now going to be reserved in water and let's move to the next cut the next cut is vegges and this makes a very popular accompaniment which is potato wedges so let's begin with [Music] that for this I'm going to hold the potato sideways and run a knife right through the center very carefully and very very safely the next step is to run a knife right through the center holding it like this now that you have cut this into quarters the next step is to cut this once more so that finally you get eight vegges out of a potato to achieve that all you have to do is keep the potato flat and run your knife at an angle like so and here you have the wedge [Music] ready I'm reserving these cut potatoes in a bowl of water to prevent oxidization and I'm moving to the next cut which is the [Music] slice for this I'm going to rest the potato horizontally on the board with a firm grip and with the help of this knife resting against the knuckle I'm going to now push it in the potato away from me something like this and the thinness or the thickness is as per the demand of the recipe make sure this incision and this push goes straight till the bottom of the board holding the knife absolutely straight because the moment it goes angular the thickness may become something like this and then you have a potato which is thin on one side and thicker on the other side whereas we need a potato which is absolutely even and thin on all the sides so let's [Music] continue the sliced potatoes are now ready which are now getting reserved in cold [Music] water the next cut is a dice which can be cut into three sizes small medium and large let's begin with the small first I'm resting the potato on the board and first transforming this into baon which are a french [Music] fries once the bons are ready like so I'm going to change the angle and now on a knife [Music] vertically so now what you have ready is a small dice which looks something like [Music] this let's move on to the medium dice for this I've taken a potato and the earlier one which had been cut into a baiton now we're going to cut into thick strips [Music] the medium dice is now ready let's move on to the large [Music] dice now I'm going to cut this potato into large chunks or cubes or technically a large [Music] dice now if you see very closely The Potato by nature is a starchy tuba and because of that it sticks to the [Music] knife so your if you see this is a large [Music] dice these are the different sizes of a dice which can be used for vegetables subses in your meats and now let's move to the next cut which is actually a little fancier it's cut with a different knife which is a crinkle cut so let's see that now for that I need a crinkle cutter or a crinkle knife which looks something like this it has these serration and the beauty of this knife is that you are not supposed to cut in a rocking motion or in a sea saww pattern but you're supposed to push it the crinkle knife is supposed to be held absolutely at 90° right on top of the potato and pushed downwards like this next is to lay the slices like this and again push it downwards [Music] finally here what we have are crinkle fries or crinkle [Music] baens so these are the various cuts of a potato if you have some more in your kitty do share it with us and wait for what next the Bombay Chef gets into your kitchen

Channel: Rajshri Food

Views: 2,563,808

Keywords: how to chop an Potatoes, slice Potatoes, how to chop Potatoes like a chef, how to chop Potatoes like a pro, how to chop Potatoes indian, how to chop Potatoes finely, how to chop Potatoes quickly, how to chop Potatoes for french fries, cut Potatoes cubes, Potatoe fries, Potatoes, how to chop Potatoes using crystals, how to chop, howtoexpo, jamie oliver, howtoexpo.com, trick, make, food cooking, dice, hack, how to, life hacks, rajshri food, varun inamdar, basic cooking, chopping, eat

Id: 4JdWEQ-4Y-w

Length: 8min 29sec (509 seconds)

Published: Tue Nov 15 2016