Thinly sliced potatoes are the secret ingredient behind many beloved dishes, including the crispy edges of a potato gratin or the heavenly crunch of homemade potato chips, and although it may seem simple, mastering this technique can be tricky.
The tool of choice for most chefs is a sharp chef’s knife. Sharp knives not only make cleaner cuts but also are safer to use because they require less force, thus reducing the likelihood of accidental slips. However, for achieving extra thin slices, a mandoline slicer is a great choice.
This article will explain how to thinly slice a potato using either of these tools.
Table of Contents
Preparing the Potatoes
- Rinse the potatoes under cold water to remove any dirt.
- Pat dry thoroughly with a kitchen towel to ensure a good grip and prevent slippage while slicing.
Using a Chef’s Knife
What You’ll Need:
- Potatoes: Choose firm, fresh potatoes.
- Chef’s Knife: A sharp knife is crucial for clean, thin slices.
- Cutting Board: Provides a stable surface.
- Optional: Vegetable peeler.
Steps:
- Wash the potato under cold water to remove any dirt.
- Peel the skin off if desired (optional)
Start Slicing:
- When using a chef’s knife, hold the potato with your non-dominant hand, curling your fingers into a claw-like shape to keep them safe.
- Use smooth, downward strokes to cut the potatoes.
- Aim for slices about 1/4 to 1/8 inch (3 mm) thick.
Tips:
- Before you start slicing, cut a small slice off one side of the potato, then place the flat side down on the cutting board to create a flat, slightly raised surface. This ensures the potato won’t roll around while you’re slicing it, and helps cut cleanly through the potato skin.
- A sharp knife reduces the effort needed and improves safety.
- Practice Makes Perfect: Your slicing will improve with practice.
Using a Mandoline Slicer
What You’ll Need:
- Potatoes: Fresh and firm.
- Mandoline Slicer: Preferably with adjustable thickness settings.
- Safety Guard or Cut-Resistant Gloves: Protects your hands from the sharp blade.
- Cutting Board or Bowl: To catch the slices.
- Optional: Vegetable peeler.
Steps:
- Peel the potatoes if desired.
- Set up the mandoline.
- Adjust the blade to the desired thickness.
- Slide the potato down the mandoline in a smooth motion.
Tips:
- Be extra cautious when the potato gets small; use the guard or stop to avoid injury.
Storing Sliced Potatoes
- Once you’ve finished slicing, immediately immerse your potato slices in cold water. This step prevents them from turning brown due to oxidation and also removes excess starch, which can make your final dish crispier.
- Keep the slices in the water until you’re ready to use them, then pat dry. It’s essential to remove as much moisture as possible for optimal cooking results.
Featured image credit: Hans, Pixabay
