Potato Gaufrette Baskets
How to Make Gaufrette Baskets, Potato Garnish

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Slice potatoes on a mandolin food slicer, form into baskets and deep fry in oil. I made these cute little gaufrette potato baskets and filled them with tiny carrot balls cooked in chicken broth.

Gaufrette Potato Baskets

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Gaufrette, Potato Gaufrette Baskets
recipe and photograph by www.finedinings.com

Recipe Type: garnish, potato, gaufrette basket, deep fry

Prep Time: 15 min
Total Time: 25 min


large Russet baking potatoes, peeled
cooking oil for deep frying

  Plastic wrap
  2 small metal ladles


Heat cooking oil in a deep heavy saucepan to 350 degrees F.

Adjust serrated blade of a mandoline food slicer to 1/8-inch thickness. Slice potatoes by turning them a quarter turn after each slice creating a waffle effect, (discard first slice). Keep potato slices in cold water to prevent them from turning brown.

Cover a small flat microwaveable plate with plastic wrap; arrange 4 towel dried potato slices overlapping slightly in a circle on the plastic wrap. Microwave for 2 to 3 minutes. Carefully fit potato circle inside a small metal ladle; place a second small metal ladle the same size on top sandwiching the potato slices in between, press down gently without breaking potato slices forming a basket.

Holding on to ladle handles, carefully plunge ladles into the heated cooking oil. Deep fry until golden brown; remove and drain on paper towels. Repeat this process making as many gaufrette potato baskets as you desire.

Wine recommendation: Chardonnay; Sauvignon Blanc

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