Gaufrettes
Instructions:
- Makes about 50 waffle-cut potato chips
- 2 to 3 large Russet potatoes, peeled, cut in half the short way, and soaked in cool water for 15 minutes
- 4 to 6 cups peanut oil
- Salt to taste
- Fit a mandoline with the waffle blade. Grip a potato half with the food guard and run the cut side of the potato over the blade. Rotate 90 degrees and run it again over the blade. A wafflecut slice should fall out of the bottom of the machine. Check the slice to make sure the holes are visible and that the slice holds together when picked up—otherwise, adjust the blade. Continue making more slices, rotating the potato and grip by 90 degrees after each cut. Lay the slices on paper towels.
- Pour the peanut oil into a large saucepan until it comes about halfway up the sides, clip a deepfrying thermometer to the inside of the pan, and set over medium-high heat. Bring the oil to 375°F.
- Slip several slices into the oil; fry until lightly browned, about 2 minutes, turning once or twice. Adjust the heat so the oil’s temperature remains constant. Transfer the gaufrettes to a fine-mesh wire rack and continue frying more. Season with salt, as desired, within seconds of their coming out of the oil. (The gaufrettes can be made in advance; once cooled, store them in a sealed container at room temperature for up to 1 day.)