Select potatoes that are firm, smooth, and free of any green spots or sprouts. Russet potatoes are commonly used for dicing due to their starchy texture, but other varieties like Yukon Gold or red potatoes work well too. Use your favorite!

When you're ready to dice the potatoes, place a cutting board on a stable surface and get out a sharp chef's knife. Ensure that it doesn't slip while you're cutting.

Rinse the potatoes under cold water to remove any dirt or debris. You can use a vegetable brush or a paper towel to scrub them gently if needed to dislodge any stubborn debris. Remember, potatoes grow in the dirt, so it's important to wash them - especially if you don't plan on peeling them!

Depending on the recipe, you may choose to peel the potatoes or leave the skins on. If peeling, use a vegetable peeler and remove the skin in long, downward strokes. We prefer Y-shaped vegetable peelers.

Use a sharp knife to cut the potato in half lengthwise, creating two equal halves. Be careful when cutting and ensure your workspace is stable.

Once halved, turn one half on its side and cut through the center lengthwise. Stack these two pieces of potato back together again for dicing.

Lay each stacked potato half flat-side down on the cutting board. This will provide stability while you dice them.

Hold the potato firmly with your non-dominant hand, keeping your fingertips tucked away from the blade.

Use a sharp knife to make vertical slices across the width of the potato, creating planks of the desired thickness. The thickness of the slices will determine the size of your diced potatoes. Aim for uniform thickness to ensure even cooking.

Hold the slices firmly with your non-dominant hand and make horizontal cuts across the width of the slices, creating ¼-inch to ½-inch cubes. Continue slicing until you reach the end of the potato half.

Repeat steps 5-8 for the remaining potato half.

Once all the potatoes are diced, inspect them to ensure they are relatively uniform in size. This will help them cook evenly.