Potatoes: Basic Cutting

(Deep fried)

STICK	1 .Pont neuf (new bridge)	Refer to potato cut into stick 7 cm X 1 cm.		Accompaniment or side dish for main course (deep-fried)
	2 . Pomme mignonette (cute)	Refer to potato cut into stick 5 cm X 0.5 cm.		Accompaniment or side dish for main course (deep-fried)
	3 . Pommes Allumette (matchstick)	Refer to Potato cut into stick 5cmX3mm.		Accompaniment or side dish for main course (deep-fried)
	4 . Pomme paille (straw)	Refer to potato cut into stick 5 cm X 2 mm.		Garnishing for dishes and salads (deep-fried)
	4 . Pomme cheveux (hair)	Refer to potato cut into very fine strips		Garnishing for dishes and salads (deep-fried)
SLICE	* Gaufrette potato (wafer) * Chips potato	* Slicing into waffle shape by using mandolin. * Thin slice		Accompaniments for main course such as roasted duck.
BOILED potato
MASHED	Pommes puree	Boiled potato and mashed	Accompaniments for main course such as beef stroganoff or fish.

Pommes Cheveux:

 Potatoes are peeled, sliced thinly to 1mm and cut to fine straws.

P ommes Paille:

 Potatoes are peeled, sliced thinly to 2mm thickness and cut to fine straws.

P ommes Gaufrette:

 Potatoes are peeled. Using a mandoline, the potatoes are sliced using the “crinkled” blades set at 2 mm thickness, alternating 45 degrees angle to the left and then right to obtain the “waffle-like” shapes.

Pommes Allumettes:

 Potatoes are peeled, cut into matchsticks which are 3mmx3mm in width.

Pommes Mignonettes:

 Potatoes are peeled, cut into batons of 6mm x 6mm in width.

Pommes Pont-Neuf:

 Potatoes are peeled, cut into batons of 1 cm x 1 cm in width.

Turning potatoes


Cut the edges off the potatoes	On each side

Cut the potatoes in two length-wise	Or in four depending on the size of the potato and the shape.

Cut the potato to produce “oblongs” starting from one side going to the other one.	First try to start with the flat side

Then the rest of the potatoes

Do one cut and turn the potato after each cutting	After few cutting you can see the round shape coming out (like an egg)

After, just do the finishing	And you get a nice turning potato with 7 sides.