Potatoes may be cut into balls for pommes de Terre
parisiennes; into thin, latticed slices for
pommes de terre gaufrerres; into thin round for pommes
chip; into thick sticks for pommes de terre pont neuf; into 1 cm
(1/4 inch) thick sticks for pommes frites; into julienne
for pommes de terre frites en allumettes; into a very fine
julienne for pommes de terre pailles; or they may be
turned.