Food

the tips i have are use chopsticks either side of the potato when slicing and it'll stop you cutting all the way through (be careful at the ends where it flares up of course)

and as pictured sticking chopsticks/wooden skewers soaked in water (so they don't burn) underneath helps it fan out and cook evenly (if cooked for the right length of time).

oh and after you slice it rinse the whole thing under the tap to get rid of all the starch otherwise it'll stick itself back together again when you cook it.

Better illustration perhaps?

Liking the difference variation, will have a crack at them;