- 1 large russet potato, peeled
- 2 cups water
- 2 cups white vinegar
- 2 tablespoon Kosher salt
- 8 cups canola oil for frying
- 1 tsp Kosher salt for seasoning
- 3/ 4 cup mayonnaise
- 2 hard-boiled eggs, chopped
- 2 tablespoon finely chopped red onion
- 1 tablespoon dill relish
- 1 tablespoon capers and juice
- 2 tsp fresh lemon juice
- 1 tablespoon snipped chives
- 1/ 2 tsp salt and pepper
- 1/ 2 tsp paprika
Peel the potato. Using a mandoline slicer and waffle cutter blade, thinly slice the potatoes, rotating with each slice to make the "waffle." The slices should be very thin. Pour the water and vinegar into a container and stir in the salt to dissolve. Add the potato slices and cover the container. Place in the fridge and let the potatoes soak in the brine overnight. Make the tartare sauce.
Spoon the mayonnaise in a bowl and add the hard-boiled egg, red onion, dill relish, capers, lemon juice and chives and stir to combine. Season with salt and pepper. You can make the tartare sauce a day ahead and keep it covered in the fridge until ready to serve.
Heat canola oil in a deep stockpot or deep-fryer to 365. The oil should be about 3" deep. If you're using a deep stockpot, use a thermometer to check the oil temperature. Drain the potato slices and place on a kitchen towel. Place another towel over the potato slices and gently press out any water.
Add some of the potato slices to the oil and fry, about 4 minutes, until they turn golden brown. Drain the potato slices on a rack over a cookie sheet and season with Kosher salt while they are hot.
Spoon some of the tartare sauce into a small bowl and sprinkle with paprika. Place the waffle chips in a serving bowl and serve the tartare sauce on the side.