Potato gaufrettes with summer vegetable tartare
SERVES 10 // PREP TIME 30 MINS // COOK 20 MINS (PLUS SOAKING, DRYING)
“Reduce your wine low and slow to preserve the aromatic flavours without ‘cooking’ your wine,” says Luke Ashton.
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-frying
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
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.