Puffed Sliced Potatoes

Pommes Soufflées

Preparation info

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About


These little air-filled crunchy pillows take care and time to prepare, but are a guaranteed hit. The potatoes should simply be peeled, not squared. Slice them lengthwise into ⅛- to 3/16 -inch-thick ovals, taking care to cut them evenly. Cooking in small batches, drop the slices by the handful into 325°F oil. When the bubbling of the oil ceases, use a frying skimmer to remove the slices and drain on paper towels. At this point, the potatoes should have little or no color. Increase the temperature of the oil to 400°F, add the potatoes, and they should immediately puff and brown. If they have not browned sufficiently, they will collapse on cooling. Should this happen, refry them and some will puff again. Not all slices will puff. These potatoes need to be practiced on your family and friends before attempting to impress guests. Serve the potatoes salted, in a napkin-lined serving dish.

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