Gaufrette

Gaufrette is a French term associated with a small waffle or lattice pattern. In classical kitchen preparation, pommes gaufrettes are thin potato slices cut with a crinkle or lattice blade on a mandoline. The potato is rotated between cuts to create a perforated, waffle-like pattern.

How to cut pommes gaufrettes

1. Peel and trim a firm potato to provide a stable surface.
2. Set a mandoline with a crinkle blade and use the hand guard or appropriate cut protection.
3. Make one slice, rotate the potato approximately a quarter turn, then make the next slice.
4. Repeat the rotation between slices to create the lattice pattern.
5. Rinse or soak if specified, then dry thoroughly before frying.

Cooking and presentation

Gaufrette potatoes are commonly deep-fried until crisp and golden. Their thin, perforated structure cooks quickly and provides a decorative garnish for meat, fish and composed dishes.

Chef’s tip: Keep slices consistent and dry them thoroughly before frying. Use the mandoline guard; the crinkle blade is sharp and the potato becomes difficult to hold safely as it gets smaller.

Key distinction: Gaufrette describes a waffle or lattice pattern, while allumette describes a fine matchstick cut.