Gaufrette potato baskets, slice potatoes thinly on a mandolin food slicer, form into baskets,
deep fry in oil then serve filled with cooked tiny carrot balls.
Prep Time: 15 min Total Time: 25 min
large Russet baking potatoes, peeled
cooking oil for deep frying
2 small metal ladles
Heat cooking oil in a deep heavy saucepan to 350 degrees F.
Adjust serrated blade of a mandolin 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 them in cold water to prevent
Cover a small flat micro-waveable plate with plastic wrap; arrange 4 towel dried
slices overlapping slightly in a circle on the wrap. Microwave for 2 to 3 minutes. Carefully fit
them inside a small metal ladle; place a second small metal ladle the same
size on top sandwiching them, press down gently forming a basket.
Holding the ladle handles, carefully plunge into the heated oil. Deep fry
until golden brown; remove and drain on paper towels. Repeat
this process making as many baskets as you desire.