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Cuts

Parmentier Cut

Parmentier cut

A Parmentier cut is a way of dicing potatoes into uniform cubes with sides about 1.5 cm long. It is named after Antoine-Augustin Parmentier, who popularized potatoes in French cuisine. The cut is often used for roasted side dishes and soups.

Where It’s Used

“Peel the potatoes and cut them into uniform 1.5 cm cubes.”

Glossary

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Dicing

Dicing means cutting an ingredient into large cubes with roughly equal sides. The pieces are usually one and a half to two and a half centimeters across, and the technique is used for long-cooking dishes such as stews and soups. Evenly sized pieces cook in the same amount of time.
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Macédoine

Macédoine is a classic garnish made by cutting several vegetables (such as carrot, potato, peas, and green beans) into equal small cubes of about 5 millimeters, then boiling and combining them together. The same technique is applied to fruits as well, producing a sweet mixture called macédoine de fruits. The name references Macedonia, evoking a region made up of different peoples.
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