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-drying
- Nasturtium flowers, to serve
- 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)
- 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
- 1Working 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.
- 2For aïoli, blend garlic, egg yolks, mustard and vinegar in a small food processor until combined. With motor running, gradually add oil, a few drops at a time at first, then in a thin, steady stream until emulsified and thick (be careful not to add the oil too quickly, as mayonnaise will split). Season with pepper and lemon juice to taste.
- 3Preheat oil in a saucepan to 160°C. Deep-fry potato gaufrettes in batches, turning occasionally, until light golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on paper towels, then sprinkle with sea salt flakes.
- 4For summer-vegetable tartare, combine ingredients in a bowl and stir through a little aïoli to coat (you may only need a
few tablespoons; remaining aïoli will keep refrigerated for up to 1 week). Season to taste, garnish with nasturtium flowers and serve with potato gaufrettes.