To cut potatoes into fries, slice the potato into even planks, then into sticks of the same thickness; keeping everything uniform is what gives you fries that cook evenly and get crispy.

Quick Scoop: Basic Fry-Cut Method

  1. Wash and prep
    • Scrub the potatoes well; peel them if you prefer smoother fries, or leave the skin on for a rustic look.
 * Dry them with a clean towel so they’re not slippery.
  1. Create a flat base
    • Lay the potato on its side and slice a thin piece off one long side to make a flat “bottom” so it doesn’t roll.
 * Place the potato flat-side down on the cutting board.
  1. Cut into planks
    • Slice the potato lengthwise into flat planks, about 0.6 cm (Âź inch) thick for classic fries, or thicker if you like chunky fries.
 * Try to keep every plank the same thickness so they cook at the same speed.
  1. Turn planks into fries
    • Stack 2–3 planks on top of each other.
 * Slice them lengthwise again into sticks, matching the thickness of the planks (so you get neat fry “batons”).
  1. Adjust for different styles
    • Classic fries: ¼‑inch sticks, great for oven or deep-frying.
 * Shoestring: about ⅛‑inch thin sticks for extra-crispy fries.

 * Wedges: cut the whole potato into thick wedges instead of planks for chunky, rustic fries.

Safety and Pro Tips

  • Use a sharp knife so you don’t have to force the cut and risk slipping.
  • Always keep the flat side of the potato down on the board before slicing.
  • For extra-good homemade fries, many home cooks soak the cut sticks in cold water for about 30 minutes, then dry them before cooking to help them crisp up.

Information gathered from public forums or data available on the internet and portrayed here.