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Staub White and more

Pommes Gaufrettes


  • Large Russet potatoes (about 2 per person)
  • Peanut oil for frying
  • Salt


A mandoline with a fluted blade is the secret to creating the irresistible waffle design.

Cut the potatoes (leave skin on) into ¼" thick waffles on a mandoline. Cover these in cold water until ready to use.

First Frying: The first frying is basically to cook the potatoes through. If you’ve ever tried to make Pommes Frites by skipping this step, you know the necessity of the first frying.

First, heat the oil to 320°F. Drain, then thoroughly dry the potatoes with paper towels. Water will break down your frying oil (as will salt). Next, when the oil is hot and the potatoes are dry, drop them in batches (do not over crowd). Fry for about 4–5 minutes or until they’re cooked through but NOT browned. Remove and place on a paper towel lined plate. Reserve the oil. You can prepare these a few hours ahead and leave them at room temperature.

Second Frying: Heat the oil to 365–375°F. When you’re ready to serve the potatoes, drop them in batches, as in the first frying. Fry until they’re golden brown and crispy. Place finished potatoes onto a plate or baking sheet lined with dry paper towels and season liberally with salt. Serve immediately.

Tested and perfected in the Sur la Table kitchen

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