Potato Gaufrette Baskets
 Slice potatoes thinly on mandolin food slicer, form into baskets and deep fry in oil

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Gaufrette potato baskets, slice potatoes thinly on a mandolin food slicer, form into baskets, deep fry in oil then serve filled with tiny carrot balls for a gourmet presentation.


recipe and photograph by Peggy Bucholz
for my website:by www.finedinings.com
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Prep Time: 15 min   Total Time: 25 min

Ingredients:

large Russet baking potatoes, peeled
cooking oil for deep frying

  SPECIAL EQUIPMENT: 
  mandoline
  Plastic wrap
  2 small metal ladles

Instruction:

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 bottle Wine recommendation: Chardonnay; Sauvignon Blanc

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