Pomme gaufrette potatoes are thinly sliced potatoes cut into a 1.16''/1.5mm thickness. This can be done using a mandoline slicer for even and consistent cuts. Once you have your thin slices, soak them in running water until the water becomes crystal clear. This step is important as it helps remove excess starch from the potatoes, resulting in a crispier texture when cooked. After soaking, drain the potatoes and pat them dry with a paper towel to remove any excess moisture. This step is crucial to prevent the potatoes from becoming soggy during the cooking process. Drain and pat dry before frying.
Frying
Heat up oil to 375ºF/180ºC. Dip fry gaufrette for about 6 minutes or until golden brown. Season with salt and pepper. Enjoy!