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Hi, this is Dave for Expert Village and today we are making Albondigas Soup. All right next
up for our soup is going to be potatoes and let me show you how to peel them and dice
them. Okay this is a regular Russet potato which are great for soups which you probably
already know. So I like to use the old fashioned peeler for this and you can do it a different
of couple of ways. You can go away from yourself like this or you can do it with a paring knife.
I just like these old style because they have a nice pivot to them. I think I find the newer
ones more bulky but whatever works for you is great. You can see the technique, you can do it either
way. You can just turn it over and get the other side. Okay, set that aside and this
is nice and washed. I like to do it like this. For a potato this size, I like to cut it length
wise like this and again, you have two flat surfaces so less chance of you getting cut.
So then you go ahead with this and cut those length wise and you can push them up against
each other to go ahead and make your cut. Again, you want uniformity size of vegetables
if possible. And just cut it like that and you've got some nice diced potatoes for your
soup.