Preparing Potatoes



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.