French Fries Pommes Soufflees Food

POMMES FRITES (FRENCH FRIES)

Steps:

• Trim ends and sides of potatoes to form a rectangle. Cut potatoes into 1/4-inch sticks about 3 inches long. Put potatoes in bowl and cover with water. Heat about 3 inches of oil in large heavy pot to 325 degrees. Drain potatoes and dry thoroughly. Drop potatoes, about 1 cup at a time, into hot oil and fry for 5 to 6 minutes until tender and just starting to turn brown. Remove from oil with slotted spoon and drain on paper towels. Let cool. Heat oil to 375 degrees. Fry potatoes in batches as before for about 1 to 2 minutes until crisp and brown. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt, if desired and serve immediately.

POMMES DE TERRES SOUFFLEES (PUFFED POTATOES)

Steps:

• Wash and peel potatoes.
• Cut into fries 1 1/4 inches wide by 1/8 inch thick.
• Soak potatoes in ice water, then drain and pat dry.
• Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket.
• Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry.
• Drain potatoes.
• Potatoes may be held at this point for frying later, or immediastely cooked.
• Heat deep fryer oil to 400°F.
• Put only enough potatoes in fryer to cover bottom of basket.
• Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.

FRENCH FRIES - POMMES SOUFFLEES

Steps:

• Working with 1 potato at a time, cut 1/4" off each side to square the potato into a rectangle, while peeling at the same time. Rest potato on a flat side. Using a paring knife, trim the potato into the shape of a football. Using a mandoline, slice lengthwise to 1/8" thickness and transfer to a bowl filled with cold water. Set two 6-qt. heavy-bottomed dutch ovens over 2 burners. Pour oil to a depth of 2" into both. Heat the first over medium-high heat until a deep-fry thermometer reads 320˚ and the second until a deep-fry thermometer reads 400˚. Drain potatoes and pat dry. Working in batches, add potatoes to the first pot and cook, maintaining a temperature of 275˚ (adding potatoes will cause temperature to drop) and flipping potatoes occasionally with a slotted spoon until they're blistered and translucent, about 5 minutes. Working in batches, transfer potatoes to the second pot and cook, flipping occasionally with a spoon and maintaining a temperature of 375˚, until potatoes are puffed and browned, about 5 minutes. Transfer pommes soufflées to a rack set over a rimmed baking sheet; season with salt and serve.

POMMES SOUFFLES (PUFFED UP POTATOES)

Steps:

• Peel potatoes & cut into large chunks. Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.
• Drain well and return to pot on stove. Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.
• Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.
• Heat oven to 400°F.
• Spray baking dish (8x8" or similar size) with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes. Add cheese.
• With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.
• Transfer potatoes to baking dish.
• Bake 30 minutes until top begins to brown.
• Sprinkle with flaked or colored sea salt & serve.