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Nov 12, 2013 08:55 PM

Best way to get extra thin potato slices?

I want to make potato pizza like I tried in Venice. It was a white pizza with ultra thin potato slices thrown on for the last few minutes of baking.
I've tried slicing them very thin with a couple of different kinds of sharp knives and it's not working. Maybe it's because russet potatoes don't slice thinly.

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  1. A potato peeler should make thin slices.

        1. Mandolin: the only way you can get consistently paper-thin slices, and works well with russets. A slicing disk on a food processor is the second choice, but I've always had trouble feeding things in evenly, and It's hard to get the potatoes through the feed tube without quartering them first.

          Are you sure the pizza you had in Venice used russets or similar? Red wax potatoes usually hold up better for applications like this.

          18 Replies
          1. re: tardigrade

            I don't know what kind of potatoes we had in Venice. I've been trying to cut russets here.
            I didn't know about a Mandolin slicer. I will have to try it.

            1. re: SteveTimko

              watch your fingers. you will get cut once.

              also, using sliced russets will do fine. Other than the different flavors that different potatoes have, if you slice russets very thinly, they actually don't fall apart when cooked, but will stay firm and hold their shape well.

              The first time I made a Spanish tortilla, I thin-sliced some russets, and parboiled them in water with a little salt and a splash of vinegar, as I always do for cubed potatoes. Well they would NOT soften. I was expecting them to cook quickly, but I must have had them simmering for 15 minutes before it was even soft enough for me to go on with my tortilla. And it still ended up being a little too firm in the end. Lesson: don't add vinegar when boiling thinly sliced potatoes.

              1. re: jaykayen

                I've cut myself twice, both times due to not paying attention. When our grandchildren visit (little toddlers) that's the only thing I put up high on a shelf.

              2. re: SteveTimko

                A Kevlar glove is an inexpensive (relative to having your fingertips sewn back on) accessory.

                1. re: NE_Wombat

                  Using the guard and paying attention is even less expensive :)

                  1. re: c oliver

                    But not fool proof. I do those *and* wear the glove.

                    1. re: mcf

                      Knock wood, after cutting myself twice, I'm uber-conscientious. I also don't try to get every last piece of potato sliced.

                      1. re: c oliver

                        i put those end bits aside, steam them and fry up for the b/f's breakfast.

                    2. re: c oliver

                      I haven't found one that I liked using with a guard. The glove works fine - and be had for under $10.

                      1. re: NE_Wombat

                        Here's the one I have. The guard is big and comfortable.

                      2. re: c oliver

                        I find the guard that came with mine awkward to use, so I go the kevlar glove route. YMMV, as long as you don't decide to take a short cut, hold the vegetable in your hand, and try to get every last slice out of it....

                        1. re: tardigrade

                          Been there, done that and have the scars to prove it :( Another thing not to do when using the mandoline is to listen to your SO talk to your daughter on the phone.

                          1. re: tardigrade

                            I've always been tempted to get the kevlar glove, because the guard is virtually useless with certain foods, but in a lot of reviews I'd read online people said they still cut themselves through the glove. I'll probably still get one at some point, but what I do now is put an oven mitt on towards the end of the slicing. It's bulky and you lose all dexterity, but it was okay for getting a few last pieces out of apple the other day.

                            1. re: arielleeve

                              I have no idea what brand mine are (Mr. T. bought them online somewhere), but I tried shredding one on the mandolin and nothing happened. So I feel confident wearing one.

                              1. re: arielleeve

                                I'd wondered about the "dexterity." I use dish towels when removing thing from a super hot oven because other 'tools' dont give me the same touch.

                                1. re: arielleeve

                                  These gloves from Lee Valley are great. I use them with no fear of cutting myself and they fit snugly enough to give me plenty of dexterity. I use them when I use my microplane as well, as one microplaned wrist was enough in my lifetime. My friends have used to shuck oysters, too.


                                  My husband wanted to be sure the gloves were cut resistant, so he took our freshly sharpened chef's knife and sawed HARD on the glove. Nothing beyond one or two slightly frayed (but not cut) looking fibers.

                            2. re: NE_Wombat

                              It's annoying when they sew it on, then it hurts forever and falls back off again.

                              1. re: NE_Wombat

                                I never thought to use a Kevlar glove when using a Mandolin! I'm sitting here saying "duhhh" to myself. We use Kevlar gloves when processing venison or cleaning fish. Never thought to use it with veggies.

                          2. Mandolin. Money well spent.