How to Batonnet and Julienne a Potato
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BATONNET
- Cut off the top and bottom of the potato.
- Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
- Cut one side into 1/4 inch (6 mm) slabs.
- Cut into 1/4 inch (6 mm) strips.
- Cut the length into 2.5 inches long if you want a true batonnet.
REGULAR JULIENNE
- Cut off the top and bottom of the potato.
- Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
- Cut the potato into 1/8 inch (3mm) slabs.
- Cut it into 1/8 inch (3mm) strips.
- Cut the length into 2 1/2 inches long.
FINE JULIENNE
- Cut off the top and bottom of the potato.
- Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
- Cut the potato into 1/16 inch (1.5mm) slabs.
- Cut into 1/16 inch (1.5 mm) strips.
- Cut the length into 2 inches long.