1. Start with a sharp paring knife and a large russet potato weighing about 12 ounces. Todd Coleman2. With the knife positioned about 1/2″ into the potato, slice off a piece. Todd Coleman3. With the knife positioned about 1/2″ in from the potato’s end, slice off another piece. Todd Coleman4. With the knife positioned about 1/2″ into the potato, slice off a piece. Todd Coleman5. With the knife positioned about 1/2″ in from the potato’s other end, slice off another piece. Todd Coleman6. Rest the potato on one of its long sides and, with the knife positioned about 1/4″ into its flesh, slice off a piece. Todd Coleman7. Repeat step 6 with the other long side of the potato so that it takes on a rectangular shape. Todd Coleman8. Starting at the short end of the rectangle, slice a diagonal piece off one corner. Todd Coleman9. Continue slicing diagonally on the three remaining corners of the rectangle. Todd Coleman10. You should now have a potato shaped roughly like a diamond. Todd Coleman11. Round off the sides of the potato.12. You should now have a potato shaped roughly like a football. Todd Coleman13. Using a plastic Japanese-style mandoline, slice the potato lengthwise into 1/8″-thick slices and transfer them to a bowl filled with cold water. Todd Coleman
