Gaufrette Potatoes Recipes

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.

Steps:

• Preheat the fryer to 350ºF.
• Alternatively, fill oil no more than halfway full in a large Dutch oven and heat to 350ºF.
• Using a mandoline with a crisscross blade, cut the potato, lengthwise, into thin waffle-like chips.
• Fry the potatoes in batches until golden brown, about 3 minutes, stirring occasionally for overall browning.
• Remove and drain on paper towels.
• Season with 1/4 teaspoon salt and 1/8 teaspoon of the black pepper.
• Using a food processor fitted with a metal blade, combine the egg, ketchup, mustard, garlic, horseradish, and lemon juice.
• With the machine running, add the oil in a steady stream.
• Process until all of the oil is incorporated and the mixture is thick.
• Once the emulsion is made, add the onions, green onions, and parsley and pulse until incorporated, season the remoulade with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
• In a mixing bowl toss the lobster with 1/4 teaspoon cup of the remoulade, reserving the rest for later use.
• Season with salt and pepper, to taste.
• In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper.
• Drizzle with extra-virgin olive oil.
• To assemble, mound the greens in the center of each plate.
• Arrange the potatoes around the greens and plate a spoonful of the lobster of the remoulade on top of each potato.
• Garnish with 1 tablespoon of crumbled goat cheese on each salad.
• Enjoy!

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.