Pommes Sautées à Cru

• 500 grams (1 pound, 1½ ounces) russet, Yukon gold, o

Prepare your mise en place.

Using the vegetable peeler, peel the potatoes and place them in the bowl with cold water to cover.

Working with one potato at a time and using the paring knife, shape the potatoes into neat cylinders of equal size. Return the cut potatoes to the cold water to keep them from oxidizing.