Potato waffle crisps with herb aioli

Blend the egg yolk, Dijon, a pinch of salt and a splash of cold water in a mixing bowl; an electric device incorporating air keeps it from splitting early.

Add the grapeseed oil in a slow thin stream, stopping every 10 seconds or so to let it incorporate.

Once it thickens and turns pale yellow, pour faster and switch to a whisk; continue until very thick and almost white.

Stir in chopped herbs and any other flavors; cover with plastic touching the surface and refrigerate.

Heat a pot a quarter full of grapeseed oil over medium heat; line a bowl with paper towels.

Slice the russet potatoes on a mandolin with a fluted blade, turning the potato between every slice for a crosshatch.

The oil is ready when a test slice sizzles and floats at once, or at 350 to 375F on a thermometer.

Fry several at a time without crowding, stirring and flipping occasionally, until crispy; drain in the lined bowl and sprinkle with a little kosher salt. Repeat.

Stack the crisps in a parchment-lined bowl and serve with the aioli.