Batonnet and Even Dice

A batonnet is a stick about 6 mm square and 6 cm long, the size of a thick fry. Trim the potato or root into a clean block, cut 6 mm planks, then cut the planks into sticks. Turn the sticks and cut across for a medium dice. Rough cuts brown on the edges and stay hard in the middle, so square pieces matter most for roasting and home fries. Keep cut potatoes in cold water until you cook them, or they turn grey.