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Potato gaufrettes with summer-vegetable tartare

Fancy a potato chip? You'll like these fancy potato chips.

By Lisa Featherby
  • 30 mins preparation
  • 20 mins cooking (plus soaking, drying)
  • Serves 10
  • Print
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)
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.
  • 2
    For 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.
  • 3
    Preheat 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.
  • 4
    For 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.