Potatoes became a staple in American cooking after the 19th‑century Irish immigration, providing an inexpensive, filling source of nutrition that appears in everything from hash browns to potato salads.

In the U.S., you’ll find New England boiled potatoes, Southern fried potato wedges, Midwest potato casseroles, and West Coast roasted fingerlings, each reflecting local tastes and traditions.

Professional chefs often use the pull‑back motion to keep the blade clean and maintain control, especially when slicing starchy vegetables that tend to cling to the edge of a knife.

Sliced potatoes are common at barbecues, holiday meals (e.g., scalloped potatoes for Thanksgiving), and casual gatherings where potato salads or chips are served.

Kenji’s method reduces the friction that causes potatoes to stick, allowing smoother, more consistent slices without having to wet the blade or use a mandoline.

Common errors include pushing the knife down instead of pulling back, using a dull blade, and cutting a wet potato which increases sticking.

Pulling keeps the tip planted, letting the blade glide through the potato’s surface while the rest of the knife follows, which minimizes suction and sticking.

Yes, place the slices in a bowl of cold water, cover, and refrigerate for up to 24 hours; this prevents browning and keeps them crisp.

Slices should be even, smooth‑edged, and free of ragged tears; the surface should be dry and glossy without sticking to the blade.

When you have reached the desired thickness and the knife moves smoothly without the potato adhering to the blade, the slices are ready.

The YouTube channel J. Kenji López-Alt focuses on science‑based cooking techniques, detailed recipe breakdowns, and practical kitchen hacks for home cooks.

Kenji blends rigorous food‑science explanations with approachable, everyday recipes, often testing multiple methods to find the most reliable technique, unlike many channels that prioritize speed over understanding.