How do you cut a potato with medium dice?

For a medium dice, cut slices that are about ½-inch thick. For a small dice, cut slices that are about ¼-inch thick. Then, lay the slices flat on your cutting board and cut them lengthwise into strips that are as wide as the slice is thick. So, for a medium dice, cut the slice into ½-inch-wide strips.

How do you quickly dice potatoes?

Our Method for Dicing Potatoes



Cut into thirds lengthwise, you’ll end up with three long potato sticks. Keeping the slices together, rotate the potato half 90° and slice all the way across with four long cuts. This should leave you with 12 large potato chunks. Repeat this process with the other half of the potato.

How do you dice a 1/2 inch potato?

Cut lengthwise into 1/2 inch slices. Stack a few slices on top of each other and cut lengthwise again the width you want. Turn potato so you can now cut across the lengthwise slices 1/2 inch wide. You will end up with small cubes.

What shape do you need to start out with when you dice a potato?

Here’s how: Start by peeling the potato to remove the skin. Discard the skin or save it for another use. Then, slice a small amount from each side of the potato so that it has a long, rectangular shape.

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What do you call the smallest uniform dice cut?

2 – Brunoise dice or fine dice



This is the smallest dice and one of my favorites. This is the julienne method cut down into tiny squares. This dice is great for garnishes and salads. … To make a brunoise dice, follow the same steps for the julienne cut. Then gather the strips and dice into equally-shaped pieces.

What are the 3 examples of strip cuts?

Basic Types of Strip Cuts

  • Batonnet. Bâtonnet, pronounced bah-tow-nay, is a French word that means “little sticks”. …
  • Julienne (or Allumette if it’s a potato) …
  • Fine Julienne. …
  • Carré (Large dice) …
  • Parmentier (Medium dice) …
  • Macédoine (Small dice) …
  • Brunoise. …
  • Fine brunoise.

What is a fine dice called?

The brunoise is the finest dice and is derived from the julienne. Any smaller and the cut will be considered a mince. To brunoise, gather the julienned vegetable strips together, then dice into even 3mm cubes. This cut is most often used for making sauces like tomato concasse or as an aromatic garnish on dishes.

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