Terrific product!
We are extremely happy with this French Fry cutter. My husband and I researched the many cutters available and settled on this one. It has met our every expectation by readily and uniformly cutting French fries quickly and easily. You do have to apply some pressure to the lever as raw potatoes are hard and dense. If you don't have some arm strength this may not be the cutter for you but I think most will be able to get the hang of it.The machine is on the heavy side with suction cups on the bottom...both important features as you want the machine to be securely in place as you pressing down on the lever to allow it to cut the potatoes. It is easy to take apart to clean and a sturdy brush is included to get in between the cutting holes. You can use this with many other hard veggies besides potatoes: think butternut squash fries as one alternative example.Here is my favorite French fry recipe courtesy of Melissa Clark of New York Times cooking (she is amazing; I recommend any of her cooksbooks.)Baked French Fries1 1/2 lbs of russet potatoes (about 3 large)4 Tablespoons of olive oil1/2 tsp salt1/2 tsp black pepperStep 1Arrange one oven rack at the lowest point in your oven. Place a large rimmed baking sheet (a sheet pan) on the rack and heat the oven to 500 degrees.Step 2In a large bowl, toss together your cut potatoes (after using your French fry cutter!) with the olive oil, salt and pepper and any additional seasonings you might like. I often add garlic powder and/or paprika.Carefully remove the now scalding hot baking sheet from the hot oven..close oven door again to not lose heat!. Carefully spread potatoes out on the preheated baking sheet in a single layer and return to oven.Roast until slightly golden and crispy tossing them after 15 minutes.Step 3Reduce oven temperature to 425 degrees and bake an additional 10-15 minutes.Enjoy!Step 3