Pommes souffles

Pommes souffles is a delicate French technique for preparing potatoes, resulting in crispy, puffed potato cushions. For the dish to truly succeed, the potatoes must be sliced into thin, evenly thick slices and completely dried before frying.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Potatoes, red

  • pieces Oil, vegetable oil, canola

  • pieces Salt, table

Steps

  1. Peel the potatoes and slice them into 2.5 to 3 mm thick slices using a mandoline. Ensure the slices are as evenly thick as possible. Use a round cutter (5 cm diameter) to cut circles from the slices and place them in ice-cold water for 3 to 5 minutes.

  2. Remove the potato slices from the water and thoroughly dry them with paper towels.

  3. Place two pots on the stove. Pour oil into the first pot, filling it to a height of 2 to 3 cm, and heat it to 140 degrees Celsius. Pour a larger amount of oil into the second pot and heat it to 180 degrees Celsius.

  4. Place a few dried potato slices into the first pot. Move the pot back and forth so the oil coats all the slices. Use a spoon to baste the slices with oil and turn them, adjusting the temperature as needed.

  5. When larger air bubbles start to appear on the slices (after 2 to 4 minutes of frying), transfer the potatoes to the second pot. The slices should immediately puff up. Baste them again with oil and turn them. Once the puffed slices turn golden brown, transfer them to a paper towel, salt them, and let the excess oil drain. If they lose their shape, you can return them to the pot with oil heated to 180 degrees Celsius.

Nutrition Information (Per 100g)

  • Calories: 0 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

Ensure that the slices do not stick to the bottom or to each other during frying. Each potato slice requires a different cooking time, so carefully monitor what is happening in the first and second pots. Immediately salt the fried slices.