How to Julienne Potatoes
Julienne potatoes are thin, matchstick-style strips that work well for shoestring fries, quick stir-fries, hash-brown-style preparations and other dishes where small, even pieces matter. You can make them with a chef’s knife, a julienne peeler or a mandoline slicer.
What does julienne mean for potatoes?
Julienne describes a long, narrow cut. Exact dimensions vary by recipe, but the key is consistency: potato strips that are similar in thickness cook more evenly than irregular pieces.
Best tools for julienning potatoes
Julienne peeler
A julienne peeler is compact and quick to set up. It works best when the potato is firm and easy to hold securely. For more options, browse our Julienne Peelers.
Mandoline slicer
A mandoline can be more convenient when you need a larger batch or want more repeatable thickness. Use the julienne setting if your model provides one, and always use the supplied food holder or hand guard. Compare options in our Mandoline Slicers collection, including the Adjustable Mandoline Slicer.
Chef’s knife
A sharp chef’s knife gives you full control without requiring a dedicated tool, but it takes more time and practice to keep every strip consistent.
How to julienne potatoes with a knife
- Wash the potato and peel it if the recipe calls for peeled potatoes.
- Trim one side to create a stable flat base.
- Cut the potato lengthwise into thin, even planks.
- Stack a few planks and slice them into narrow matchsticks.
- Repeat with the remaining potato.
How to julienne potatoes with a mandoline
- Place the mandoline on a stable work surface.
- Select the appropriate julienne setting or blade for your model.
- Secure the potato with the supplied hand guard or food holder.
- Move the potato through the cutting mechanism using steady, controlled pressure.
- Stop before your fingers approach the blade area.
Should you soak julienned potatoes?
For frying, rinsing or briefly soaking cut potatoes in cold water can remove some surface starch. Drain and dry them thoroughly before they go into hot oil, because excess water and hot oil are a dangerous combination. For stir-fries or other recipes, follow the preparation method specified by the recipe.
How to keep cut potatoes from browning
Cut potatoes can darken after exposure to air. If you are not cooking them immediately, keeping the cut pieces submerged in cold water for a short period can slow discoloration. Drain them well before cooking.
Ways to use julienned potatoes
- Shoestring fries: thin strips that cook quickly when fried.
- Stir-fries: narrow strips that can cook faster than thicker potato pieces.
- Hash-brown-style dishes: thin potato strips can create crisp edges when cooked properly.
- Garnishes and sides: consistent matchsticks can add texture and presentation.
For classic scalloped potatoes or gratins, use thin flat slices rather than julienne strips. A mandoline slicer is often useful for that different cut.
Frequently asked questions
Can you julienne potatoes with a vegetable peeler?
A standard vegetable peeler makes ribbons rather than matchsticks. Use a julienne peeler if you want narrow strips.
Is a mandoline better than a knife for julienne potatoes?
A knife offers more control, while a mandoline can be faster and more repeatable for larger batches. The better choice depends on the quantity and your comfort with each tool.
Can I julienne sweet potatoes the same way?
The same basic methods apply, although sweet potatoes can be firmer and may require more controlled pressure. Never force an ingredient through a slicer.
What other vegetables can I julienne?
Carrots, zucchini, cucumber and daikon are common choices. See our broader guide to julienne cutting for more techniques.
To compare more prep tools, browse Vegetable Slicers & Mandolines.
