Diced Potatoes
Master the art of dicing potatoes with this comprehensive guide, ensuring uniform cooking, enhanced presentation, and consistent texture in your dishes.
Ingredients
Main Ingredients
- 4 pieces Fresh potatoes Russet or Yukon Gold are great choices.
Tools
- 1 piece Sharp chef's knife Ensure it's sharpened for clean cuts.
- 1 piece Cutting board Use a sturdy, non-slip board.
- 1 piece Peeler Optional, for peeled potatoes.
Instructions
Preparation
- Wash the potatoes thoroughly under running water to remove any dirt or debris.
- If preferred, use a peeler to remove the skin.
- Rinse the potatoes again to ensure they’re clean.
Dicing
- Place the potato on your cutting board and slice off a small portion from both ends to create flat, stable surfaces.
- Hold the potato vertically and slice it lengthwise into 1/4-inch thick planks.
- Stack a few planks and slice the stack into 1/4-inch thick sticks.
- Turn the stack of sticks horizontally and start slicing across to create 1/4-inch cubes.
- Rinse the diced potatoes under cold water to remove excess starch.
- Pat them dry with a paper towel.
Serving
- Use the diced potatoes in your favorite recipes such as potato soup, crispy roasted potatoes, or potato casserole.
Notes
To prevent browning, place diced potatoes in a bowl of cold water with a squeeze of lemon juice. Experiment with different potato varieties for varying textures and flavors. Consider seasoning your diced potatoes with your favorite herbs and spices before cooking.