Potato tuber skin is peeled off thinly in the form of a small barrel, and then potatoes are sliced into circles. CHUNKS. To make chunks at first potato tubers are cut lengthwise into two or four parts depending on their size, and then each part is sliced into chunks widthway. WEDGES. The potatoes are cut into four, six or more parts depending on their size. Depending on further culinary use peeled and cut potatoes can be boiled, cooked in a small amount of liquid, stewed, fried, baked. Potatoes are boiled in slightly salted boiling water. While boiling, water has to cover potatoes totally. For cold dishes they are cooked in skin, and for mashed potatoes and as a garnish for hot dishes – peeled. Potatoes are cooked in a small amount of liquid in closed ware in water or broth. Potatoes are stewed in closed ware in a small amount of liquid. To improve the taste onions, tomato sauce, carrots, parsley, celeries and other fragrant spices are added. Potatoes can be fried raw or boiled in a small amount of fat or in a large amount of fat – deep fat frying. Any fat can be used for frying, for deep fat frying oil is mainly used. The cut and preliminary dried potatoes are plunged into the heated fat. Potatoes, fried in deep fat, are cooked for 5-8 minutes. Potatoes are baked on a baking sheet or on a skillet in the oven until they are golden brown. Potatoes are boiled, fried or stewed before baking. The ware used for baking potatoes is greased and powdered with bread-crumbs. For preparing a number of potato dishes sautéed vegetables are used. Sauté is brief frying of flour or chopped vegetables in a pan with a little fat. For 100 grams of vegetables 15-20 grams of fat are used. Vegetables are cooked until they are semi-prepared. Sautéing helps to improve taste and flavor of vegetables. Sautéed flour is used for making sauces.