4197 Pommes de Terre Soufflées

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the potatoes square at the sides then cut into rectangular-shaped slices of exactly 3 mm ( in) absolutely even thickness. Wash well and dry.

Place in hot deep fat and immediately turn up the heat so as to bring the fat quickly back to its original temperature; maintain this temperature until the potatoes are cooked which is when they float to the surface of the fat.

Remove to a frying basket, drain them then immerse immediately in fresh, very hot deep fat; the sudden contact of the heat should cause the potatoes to puff up; fry until dry and crisp. Remove, drain on a cloth, lightly season with salt and arrange on a serviette on a dish.