What's you preferred potato cut shape? Round? Rectangular?

cubed.. big cubes

I love potatoes enough to not care how they are cut or how they are prepared.

Tiny tetrahedra friend in olive oil with tons of garlic seasoning, served with sour creme of course.

>>7242620

not cut at all desu. small potatoes are da bes.

If I have to though I like potato gratiné

Spheres.

File: tetrahedral friend.jpg (97KB, 1300x977px) Image search: [Google]

97KB, 1300x977px

>>7242657
> tetrahedra friend

Definitely hashbrowns and their equivalent. They're the sausage of the potato world.

Commercially, potato cakes at Arby's, hashbrowns at McDonald's, tater tots (with chili and cheese please!) at Sonic, the tater rounds on the breakfast menus at Chick-fil-A and Burger King...

At home, a box grater and cast iron griddle.

Protip: shred them the night before and soak them in ice water over night in the fridge. That way you can shave quite a bit of time off your cooking in the morning. Use a potato ricer to squeeze out all the liquid.

>>7242737
Hashbrowns always end up tasting so "meh" to me.

>>7242744

Maybe season them next time?

It's not like it's the shape that makes them taste "meh", and if anything you should be frying them in a flavorful fat.

>>7242737

How? Wouldn't this just rice them? Or would you apply only enough pressure to let the water out?

>>7242620
>dragged to restaurant for breakfast
>order hashbrowns
>it's actually fried diced potatoes
Or even worse
>prepackaged molded patties

>>7242981
i didnt come here for nightmares

>>7242620
"steak fries" ? I think. They're thick and rectangular. Not quite the weird crescents you get from KFC

>>7242971
Well, they're not cooked, so it's not going to rice easily if at all. I don't have any trouble with it. Like you implied, just press less if it becomes a problem.