Pommes Gaufrettes (Waffle Fries)
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Waffle fries are not only elegant and fun to make, they are delicious!
Hands-on: 30 minutesTotal: 1 hour 30 minutes
- 2 lbs. starchy potatoes (Idaho or russet), peeled
- 1 cup peanut oil
- 4 tsp. table salt
- Peel the potatoes. Using a mandoline equipped with the zigzag blade (and good rubber gloves for protection), slice the potato once, then turn it ¼ turn after each cut. The slices must be just the right thickness so that you are able to see through the holes this creates. Add potatoes to a large bowl of fresh water. Cover and reserve for 1 hour.
- Drain in a colander. Prepare a large bowl with paper towels at the bottom, put the waffle fries in it, and dry them carefully with another paper on top. They are very thin and can shred easily. Divide them into three batches of equal size. Put the first batch in the frying basket.
- Fill a large saucepan with oil and bring to 340°F. Plunge the fry basket into the hot oil, and use a long fork to make sure the potatoes don’t stick together. Cook until golden, about 3 minutes.
- Prepare 2 large bowls with paper towels lining the bottom. When the gaufrettes are golden, put them in the first bowl. Transfer them to the second and change the paper towels in the first bowl before frying the second batch of the potatoes. Repeat the draining process, and cook the third batch the same way.
- Serve immediately, with salt on the table.