Potato gaufrettes with summer-vegetable tartare
SERVES 10 // PREP TIME 30 MINS // COOK 20 MINS (PLUS SOAKING, DRYING)
The trick to making gaufrettes is to use the right potatoes – floury varieties are best. If you don’t have a mandoline with a crinkle-cut attachment, simply prepare plain-cut chips.
500 gm small potatoes, such as Maris Piper or sebago Vegetable oil, for deep-frying Nasturtium flowers, to serve AÏOLI
1 large garlic clove, crushed
2 large egg yolks
2 tsp Dijon mustard
3 tsp white wine vinegar
250 ml (1 cup) olive oil Lemon juice (optional) SUMMER-VEGETABLE TARTARE
2 zucchini, finely diced
2 heirloom Roma tomatoes, quartered, seeds removed and finely diced
1 tbsp finely chopped chives
1 tbsp salted capers, rinsed well, coarsely chopped
¼ small red onion, finely chopped
6 cornichons, finely chopped
1 Working with one potato at a time, run potato over a mandoline with crinkle-cut attachment in one direction, then turn potato 90 degrees and run potato over again, slicing to create a waffle effect. Continue to slice and turn potato every second slice so that each slice is a lattice chip. Transfer potato slices to a large bowl, then pour over boiling water and leave to soak for 5 minutes. Drain chips, then arrange in a single layer on paper towels and leave to dry.
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