Pommes Souffles Puffed Up Potatoes Food

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.

POMMES SOUFFLÉES

Steps:

• First Jacques peels the potatoes. Next he trims each one into a uniform oblong with flat sides and bottom. Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 1⁄8". The slices are fried once in a pan with at least 1 1⁄2" of vegetable oil heated to 300°, those that fail to puff are not used, those that started to puff are fried for a second time in hotter oil-375°-until they puff into golden, perfect pommes soufflés. Salt to taste and serve immediately.