Gaufrette potatoes

Cut the end of the unpeeled potato at an angle.

Slice on the mandolin's waffle plate: straight down, rotate, straight down, rotate. Discard the first slice. Slices should be about 1.5 millimetres thick (transcribed 'about 1 1/16 inch, 1 1/2 millimeter').

Keep the slices in cold water with the water running until it runs crystal clear, so they do not oxidise and brown.

Right before frying, lay them out on paper towels and pat dry.

Fry at 300F / 150C rather than 375F, slowly, for an evenly coloured, crisp result.

Season while still hot with salt and pepper or other spices.