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Cutting parisienne potatoes.Cuts made with a ball cutter are perhaps most often used for potatoes. Potatoes cut into large balls (about 1⅓ inch or 3 cm) are called parisienne.When cut into smaller balls (about 7⁄8 inch or 2.5 cm), they are called noisette. Of course, other solid vegetables, such as turnips, as well as many fruits, can be cut the same way.

Cutting Potatoes - Simple Directions

Step 1
Place the ball cutter against the potato as shown.

Step 2
With the thumb, press the cutter firmly into the potato as far as it will go.

Step 3
Lift the handle of the cutter outward, twist the cutter around, and remove the ball.

TYPES
Potatoes are classified according to their starch content.The amount of starch determines the use for which they are usually considered most suitable. Keep in mind that these categories are only general. Within each group is a range of starch and moisture content. For example, different varieties of waxy potatoes have different moisture content,
depending not only on the variety of potato but also on the growing and storage conditions.

1. Waxy potatoes.High moisture content, high sugar content, low starch content. Usually small and round in shape, but some varieties can be large, and some may be elongated. Flesh is white, yellow, or even blue or purple. Skin is white, red, yellow, or blue. Hold shape well when cooked.Firm, moist texture. Use for boiling whole, for salads, soups,
hashed browns, and any preparation where the potato must hold its shape. Do not use for deep-frying. High sugar content will cause dark streaks and poor texture.

2. Mature or starchy potatoes. High starch content, low moisture and sugar. Light, dry, and mealy when cooked.

• Russets or Idahos. Long,regularly shaped potatoes with slightly rough skin.Ideal choice for the traditional baked
potato.Best potato for French fries because the high starch content produces an even,golden color and good texture. Also, the regular shape means little trimming loss.May be mashed,but is generally too expensive for that purpose.
Sizes are indicated by count per 50-pound carton.For example,100s average 8 ounces each.
• All-purpose (sometimes called chef potatoes). Not as dry and starchy as russets.Irregularly shaped.Less expensive than russets.Suitable for most purposes,but not usually used for baking because of irregular shape.Especially useful for puréeing or mashing,or any preparation in which the shape of the whole potato is not important.
Note:Very knobby potatoes are wasteful when pared in a mechanical peeler.