Potato Gaufrette Baskets

How to Make Gaufrette Baskets, Potato Garnish

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 Gaufrette Baskets

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

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 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 ladels 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.

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Wine recommendation: Chardonnay; Sauvignon Blanc