Ways to cut your spuds
Ruby Crescent fingerling fries: Halve lengthwise (thick fingerlings may take a little longer to crisp up).
Purple potato wedges: Cut peeled potatoes into ½-in.-thick wedges.
Yukon Gold chips: Using a mandoline, cut 1 lb. potatoes into paper-thin slices. Stir often while frying.
Russet frites: Cut potatoes into ¼-in.-thick matchsticks.