Name: Potato gaufrettes with summer-vegetable tartare
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 500 gm small potatoes, such as Maris Piper or sebago; Vegetable oil, for deep-drying; 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

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.

Ingredients

500 gm small potatoes, such as Maris Piper or sebago

Vegetable oil, for deep-drying

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

Method

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.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers

Ingredients

Method

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