Gaufrette Potatoes Recipes

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

TUNA TARTARE ON FRIED POTATO GAUFRETTES

Steps:

• Preheat a deep pot of oil or a deep fryer to 325 degrees F.
• In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
• Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt.
• Place a spoonful of the tuna tartare on one end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately.

GAUFRETTE POTATOES

Steps:

• Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.
• Put the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.
• Deep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.

SWEET-POTATO GAUFRETTES WITH DUCK CONFIT AND CRANBERRY BLACK PEPPER CHUTNEY

Steps:

• Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern. (It may take a few tries to get the pattern right.)
• Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300°F on thermometer. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 300°F between batches. Season gaufrettes lightly with salt while still warm.
• Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.
• Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.