Knife Skills - How to Julienne a Potato


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Mahalo expert chef Eric Crowley shows you the proper way to julienne a potato.

Ingredients and Equipment

* 1 peeled potato
* 1 sharpened chef's knife 

Prepare the Potato

1. Square off the potato's rounded edges and ends, making cuts parallel to the opposite side of the potato. 2. You may leave one side uncut to use for a grip or handle. 3. Trim as needed to create a rectangular block.

Slice the Potato

4. Place your middle, ring and pinky fingers around the handle of your knife, with your index finger and thumb around the blade for control. Hold the potato with your other hand by curling your fingers and lightly gripping the top of the potato. Rest your middle finger's knuckle on the blade. 5. Depending on the size you prefer your juliennes, either cut 1/4-inch, 1/2-inch or 3/4-inch slices from the potato. Handle up, back, knife forward and down to slice.

Julienne the Potato

6. Lay the slices on their sides and stack, hold and cut more 1/4-inch, 1/2-inch or 3/4-inch slices to form your julienned potato. 

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