Note: There are no olive shapes here.
All recipes requiring"Shaped"potatoes and that includes the deep fry potato shapes are very labour intensive. They are seldom seen in North America--at least not properly prepared.
Fondant
Château
Boiled
Other well known shapes include: Natural, Castello, Cocotte, Olivette, and
Mascotte (see individual recipes, for details). As you see, measurements are in the "NEW"(USA) decimal metric system which is supposedly easier to figure, older more experienced (Canadian or even European) cooks will probably wish to convert back to the traditional fractions of an inch-- and while it will change the sizes somewhat, it should not be too much trouble. Secondly, of course, since Costello and Mascotte potatoes are claimed to be of Italian, not French origin, no one is quite sure how they are properly prepared; so you will not find any actual recipes for the two shapes or rather sizes.
The Fondant Potato has a diameter of 1.6 inches and a length
of 3.2 inches.
The Natural Potato has a diameter of 1.2 inches and a length
of 1.8 inches.
The Castello Potato has a diameter of 1.2 inches and a
length of 2.4 inches.
The Cocotte Potato has a diameter of 1 inch and a length of
2.4 inches.
The Olivette Potato has a diameter of 0.8 inch and a length
of 1.2 inches.
The Mascotte Potato has a diameter of 0.8 inch and a length
of 3.2 inches.
As can be readily seen in the above illustrations, these shapes are all barrel shaped and vary primarily only in size. While admittedly, it has become common practice, (some sources claiming that there must be seven distinct such marks) and they are so shown here; for illustrative purposes only, knife marks really should not appear on any of the finished products; they are after all described as "HAND TURNED"
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