Potato chips

Crispness and simplicity

500 g floury potatoes (such as Bintje)
100 g grated Comté cheese
50 g grated Parmesan cheese
20 g melted unsalted butter
1 egg yolk
1 tablespoon potato starch
1 teaspoon fine salt
1 pinch grated nutmegµ
Freshly ground pepper
Neutral-flavored oil for the plates

Pour des gaufrettes parfaites

Premium Gaufres waffle maker 019232 - Lagrange

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Premium Gaufres® - Wafers - Waffles

€159.99

Waffle maker Super 2 Gaufres 039224 - Lagrange

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Super 2 Non-Stick - Wafers - Waffles - Waffle Stick

€144.99

Preparing the mashed potatoes

• Cook the whole, unpeeled potatoes in boiling salted water until very tender.

• Peel them while still hot and immediately pass them through a food mill to make smooth, lump-free mashed potatoes.

Preparing the chip mixture

• Mix the warm mashed potatoes with the grated Comté cheese, Parmesan, melted butter, egg yolk, potato starch, salt, nutmeg, and pepper.

• Stir with a spatula until the mixture is smooth, pliable, and not sticky.

• Cover with plastic wrap pressed directly against the mixture and refrigerate for 30 minutes to firm up.

Cooking the chips

• Preheat your Lagrange waffle maker fitted with wafer plates.

• Lightly brush the plates with oil.

• Take a walnut-sized portion of the mixture, flatten it slightly between your palms, and place it in each wafer mold.

• Close the waffle maker and cook for 6 to 8 minutes, without opening it for the first 5 minutes. The chips should be golden brown, crisp on both sides, and easy to remove from the plates.

Finishing and serving

• Gently remove the chips with a thin spatula and place them on a wire rack.

• The chips will be slightly soft when first removed but will crisp up as they cool in the open air.

• Sprinkle lightly with flaky sea salt and serve immediately or at room temperature!