Turning Potatoes

This technique gives a lovely, uniform appearance to potatoes and ensures they cook at the same rate.

Cut the potatoes lengthways into quarters.

Holding a potato quarter in one hand, use a turning knife or small knife to trim off the edges and corners.

In a curving motion, cut the potato from top to bottom, turning as you go. The classic shape is oval, and about the size of a small egg.

Continue turning the potato portion until you have a uniform shape.