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Gaufrette
Potato Baskets
recipe
and photograph by www.finedinings.com
1 large baking potato, peeled
oil for deep frying
mandoline
Plastic wrap
2 small metal ladles
Affix serrated blade of mandoline to 1/8-inch
thickness. Make gaufrette potatoes with mandoline by turning the potato a quarter turn after each
slice (discard the first slice). Keep
slices in cold water to prevent browning.
In a heavy deep saucepan heat oil to 350°. Cover a small flat microwave-able plate with plastic wrap;
place 4 towel dried potato slices overlapped slightly in a circle on the plastic; microwave for 2 to 3 minutes. Place
the potato slices inside a small metal ladle; put a second small metal ladle on top of the potato slices gently pressing down to
form into a basket.Deep fry
potato baskets in metal ladles in the hot oil until golden brown; remove from oil,
drain gaufrette baskets on paper towels. Repeat
this process making more gaufrette baskets.
See my
7 course Trout Dinner menu
using gaufrette baskets, photograph included
See more of my easy
Appetizers
with photographs
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