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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pommes de Terres Soufflées (Puffed Potatoes) Recipe

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This recipe for Pommes de Terres Soufflées (Puffed Potatoes) is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds large potatoes
Oil
Salt
Directions:
Directions:
Wash and peel the potatoes and cut lengthwise into slices 1 1/4 inches wide and one-eighth inch thick. Soak the potato slices in cold water to remove excess starch. Have two pots filled with oil, one at a moderately hot temperature (275 degrees F) and the other at a very hot temperature (400 degrees F). Drain the potatoes and dry them carefully. Put a single layer of potatoes into a frying basket and lower the basket into the moderately hot oil. Keep moving the potatoes around, dipping the basket in and out of the oil until the potatoes begin to brown and to puff. The partially cooked potatoes may be set aside for awhile before the second stage, or may be finished immediately.
Put the partially cooked potatoes in a basket and dip the basket into the pot of very hot oil. Again be careful to cover only the bottom of the basket with potatoes and to keep them moving around in the oil until they are golden brown, well puffed and crispy.
Remove from the oil, drain on absorbent paper and sprinkle with salt for seasoning.
Number Of Servings:
Number Of Servings:
Serves 6.
Personal Notes:
Personal Notes:
reference: Antoine's Restaurant

 

 

 

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