Gaufrette Potatoes

1. 1

   Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.

2. 2

   Put the slices immediately into cold water and keep there until you are ready to fry them.

3. 3

   Drain and pat dry.

4. 4

   Deep fry at 375 degrees until browned and crisp.

5. 5

   Drain on a towels and salt generously.

* Per serving · 4 servings · Values may vary.

No additional tips available.