Gaufrette Potatoes

Name: Gaufrette Potatoes
Yield: 10 portions
Cuisine: French
Ingredients: 900 g potatoes (prepared weight), peeled; oil for deep frying, as needed; salt, to taste

Game chips cut on a fluted slicer, turning the potato a quarter between cuts, so that they fry into crisp golden lattice "waffles".

Serves 10
Deep-fried
Needs a fluted slicer or mandoline
French

Method

Proceed as for Game Chips, but cut the potatoes with a fluted vegetable slicer to give a honeycomb effect.
Wash well in cold water, drain on a cloth and rub dry.
Fry a small quantity at a time in deep hot oil, turning them with a wire spider, until crisp and golden brown.
Remove from the oil, drain on a cloth, season with salt and serve.

Tip: tap a step to tick it off as you cook.

Chef’s notes

To get the honeycomb (lattice) effect, give the potato a quarter turn between each stroke across the fluted blade.
Use a frying basket when deep frying potatoes, so that they can be lifted out at once if the oil bubbles up. Never fill the pan more than a third full of oil.

Shopping list for 10 portions

Fruit & veg

900 g potato

Oils, vinegars & sauces

vegetable oil (as needed)

Store cupboard (check you have)

salt (to taste)

Converted from the original Cookeryonline recipe card (No. 18).