Potato Gaufrette Baskets
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 turning brown.
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.
|Wine recommendation: Chardonnay; Sauvignon Blanc|