How to Cut Potatoes Into Julienne Strips

You can julienne both peeled and unpeeled potatoes.

A julienne cut, sometimes called a matchstick, results in thin strips of potatoes. Use the strips for thin French fries, hash browns or in soups. The thin cut helps the potatoes cook quickly. Select firm potatoes without soft spots or gashes for julienne cutting. Digging out eyes or cutting away rotten parts makes it difficult to slice full, even strips out of the potato. Julienne any type of potato desired, from large baking potatoes to tender red new potatoes. Does this Spark an idea?

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Vegetable brush
Vegetable peeler
Cutting board
Knife
Bowl

Instructions

- 1
  
  Scrub the potatoes under running water with a vegetable brush. Peel if desired.
- 2
  
  Set the potato on the cutting board. Cut lengthwise into 1/4-inch wide slices.
- 3
  
  Take half the sliced potatoes and stack them on top of each other.
- 4
  
  Cut the stack of potato slices into 1/4-inch wide strips. Repeat the cut on the remaining stack of potato slices.
- 5
  
  Cook the julienned potato strips immediately to prevent browning. Alternatively, place the strips in a bowl of cool water until you are ready to cook them. The water temporarily prevents browning while you prepare the rest of the meal.

Tips & Warnings

Although a true julienne results in 1/4-by-1/4-inch matchsticks, you can cut the potato strips wider if desired.
Avoid using a dull knife when slicing potatoes. A dull knife is more likely to slip and cause injury.