Alma Lach

Pommes de Terre Gaufrettes

French-fried Waffled Chips

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 Idaho potatoes
  • Vegetable oil
  • Salt

Method

  1. Peel potatoes and put into cold water as they are peeled. Cut the potatoes on a French mandoline cutter, or with a special knife that makes waffle slices. Cut one slice, then turn potato ¼ way around and cut another slice. Repeat to make a checkerboard effect in each slice.
  2. Put slices into ice water for 10 minutes. Dry on terrycloth towels and fry in oil heat